Name: Spinach and Feta Stuffed Portobello Mushrooms: A Delicious Way To Boost Your Antioxidant Intake
Ingredients: 4 large portobello mushrooms; 2 cups fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup sun-dried tomatoes, chopped; 2 tbsp olive oil; Salt and pepper to taste

Spinach and Feta Stuffed Portobello Mushrooms: A Delicious Way To Boost Your Antioxidant Intake

These spinach and feta stuffed portobello mushrooms are a Flavourful twist on clean eating—simple to make, yet loaded with rich, savory goodness. Each mushroom cap is packed with a vibrant filling of sautéed spinach, salty feta, and sun-dried tomatoes, then roasted until tender and juicy. It’s the kind of dish that feels indulgent but fuels you with protein, fiber, and healthy fats. Whether you're looking for creative portobello mushrooms recipes or a fuss-free take on stuffed portobello mushrooms, this one delivers big Flavour with just a few ingredients.

Print Recipe

Course: Appetizer, Dinner, Lunch

Cuisine: Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

4 large portobello mushrooms
2 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup sun-dried tomatoes, chopped
2 tbsp olive oil
Salt and pepper to taste

Method

Preheat the oven to 375°F (190°C).
Clean the portobello mushrooms and remove the stems.
In a skillet, heat olive oil and sauté spinach until wilted. Add sun-dried tomatoes and feta cheese, mixing well.
Stuff the mixture into the portobello caps and place them on a baking sheet.
Bake for 20 minutes until the mushrooms are tender.

Notes

Calorific and Macro Values:

Calories: 300 kcal
Protein: 12g
Carbohydrates: 20g
Fat: 22g

Health Benefits:

Portobello mushrooms are a good source of B vitamins, and when combined with spinach and feta, they provide a delicious and nutritious dish rich in antioxidants and healthy fats.