Greek Stuffed Mushrooms

One large mushroom stuffed with spinach, grape tomatoes, feta cheese, and black olives.

5 from 1 vote

Enjoy savory Mediterranean flavors with our Greek Stuffed Portobello Mushrooms. Filled with spinach, feta cheese, and herbs, they're a delicious vegetarian option for any meal

Course Side Dish

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 145kcal

Author Shelby Law Ruttan

Ingredients

4 large portobello mushroom caps , gills and stems removed
2½ tablespoons extra virgin olive oil divided
1 clove garlic , minced
½ teaspoon salt
¼ teaspoon black pepper
1 cup chopped spinach
½ cup cherry tomatoes , quartered
⅓ cup crumbled feta cheese
2 tablespoons chopped kalamata olives
1 tablespoons chopped fresh oregano

Instructions

Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.

Nutrition