Vegetarian Stuffed Portabello Mushrooms Recipe | Cooking With Jade

Vegetarian Stuffed Portabello Mushrooms Recipe

Vegetarian Stuffed Portabello Mushrooms Recipe
Vegetarian Stuffed Portabello Mushrooms

Vegetarian Stuffed Portobello Mushrooms

Indulge in this comforting vegetarian delight where mushrooms are filled with a creamy ricotta mixture and topped with a delightful crispy breadcrumb layer. Perfect as a crowd-pleasing appetizer or paired with a crisp side salad for a light yet satisfying meal.
Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner
Cuisine Italian
Servings 3
Calories 206 kcal


  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 medium shallot
  • ½ teaspoon ground pepper divided
  • ¼ teaspoon salt
  • 3 portobello mushrooms
  • 1 cup chopped spinach
  • 1 cup quartered cherry tomatoes
  • cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 2 tablespoon chopped fresh oregano


  • Preheat the oven to 400 degrees F. Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 8-10 minutes.
  • Finely chop 1 medium shallot. Remove the stems from 4 large portobello mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling.
  • Combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl.
  • Once the mushrooms have softened, remove from the oven and fill with the spinach mixture.
  • Bake until the tomatoes have wilted, about 10 minutes.
Keyword Italian Food

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