Mediterranean Stuffed Portobello Mushrooms
Large Portobello mushrooms stuffed with spinach, quinoa, feta cheese, sun-dried tomatoes, and Mediterranean herbs, then baked until golden.
Prep Time
20 mins min
Cook Time
25 mins min
Total Time
45 min
Servings
4
Ingredients
- 4 large Portobello mushrooms
- 1 cup cooked quinoa
- 2 cups fresh spinach, chopped
- 120 g feta cheese, crumbled
- 0.25 cup sun-dried tomatoes, finely chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tsp dried oregano
- 2 tbsp grated Parmesan cheese
- 1 tsp lemon juice
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Remove the mushroom stems and gently scrape out the dark gills if desired.
- 3
Brush both sides of the mushrooms with olive oil and place them on a baking tray.
- 4
Bake the mushroom caps for 8 minutes to release excess moisture.
- 5
Meanwhile, heat a small amount of olive oil in a skillet and sauté the garlic until fragrant.
- 6
Add the spinach and cook until wilted.
- 7
Stir in the cooked quinoa, sun-dried tomatoes, feta cheese, parsley, basil, oregano, lemon juice, salt, and pepper.
- 8
Remove from the heat and mix in the Parmesan cheese.
- 9
Fill each mushroom cap generously with the mixture.
- 10
Bake for another 15–18 minutes until the mushrooms are tender and the tops are lightly golden.
- 11
Serve warm with a fresh Mediterranean salad or roasted vegetables.
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