Spinach and Feta Stuffed Portobello Mushrooms Recipe
A decadent vegan take on stuffed mushrooms, these portobellos are loaded with garlicky spinach and creamy dairy-free feta for full flavor and zero guilt.
Ingredients
- 4 large portobello mushroom caps cleaned and stems removed
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 2 cups fresh spinach chopped
- ¾ cup vegan feta store-bought or homemade
- ¼ cup breadcrumbs optional, for crunch
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped parsley optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet like a responsible adult.
- Brush mushroom caps with olive oil, place gill-side up, and sprinkle lightly with salt.
- Sauté onions in a skillet over medium heat until soft—about 5 minutes of tears (emotional or onion-induced).
- Add garlic, cook for 1 minute, then throw in the chopped spinach. Stir until wilted and dramatic.
- Remove from heat and mix in vegan feta, lemon juice, salt, and pepper. Pretend you’re on a cooking show.
- Spoon the filling into each cap generously like you’re stuffing emotional baggage into a carry-on.
- Sprinkle breadcrumbs on top if using—extra crunch equals extra fancy.
- Bake for 20–25 minutes until mushrooms are tender and tops are golden and slightly crisp.
- Garnish with parsley. Or don’t. You’re the boss.
- Serve warm, smug, and satisfied.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 14%
- Vitamin K: 38%
- Folate: 16%
- Vitamin A: 18%
✨ Extra Notes & Flavor Tips
- Swap breadcrumbs for crushed walnuts if you’re feeling crunchy and protein-rich.
- Drizzle with balsamic glaze before serving for a “chef’s kiss” finish.
- Can’t find vegan feta? Mix firm tofu with lemon juice, herbs, and salt.
- Add sun-dried tomatoes to the filling if you want to feel extra Mediterranean.
- Leftovers reheat like a dream—use a toaster oven if you’re a grown-up.