Vegetarian Stuffed Portabello Mushrooms | Cooking With Jade

Vegetarian Stuffed Portabello Mushrooms

< 1 minute
Vegetarian Stuffed Portabello Mushrooms
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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