Mediterranean stuffed portabello mushrooms are a simple side dish or meatless main dish. Plump portabello mushrooms are stuffed with sun-dried tomatoes, baby spinach, pine nuts, Kalamata olives, gluten-free breadcrumbs, feta cheese, and spices. Easy and delicious!
I've been on a bit of a Mediterranean kick, lately. Maybe I'm subconsciously longing for a tropical vacation. A trip to the Greek Isles would be lovely, some delicious food, warm sun, sand between my toes, a good glass of wine…ahhh…sounds perfect! When can I leave?!! Oh well, I guess a Greek-inspired dinner will just have to do.
I actually love these big stuffed shrooms as a side dish for grilled steak.
How To Make Mediterranean Stuffed Portobello Mushrooms
Ingredients You'll Need:
- 4 large portobello mushrooms
- ½ cup sundried tomatoes in olive oil, drained and chopped
- ¼ cup Kalamata olives, chopped
- 2 tablespoon extra virgin olive oil
- ¼ cup gluten-free panko bread crumbs
- 6 oz feta cheese
- 4 cups baby spinach leaves
- ½ onion, finely chopped (I used red onion)
- 2 garlic cloves, minced
- ¼ cup pine nuts, toasted
- salt and pepper, to taste
Directions:
Preheat the oven to 425 degrees F. Wipe off the mushrooms with a clean cloth. If you rinse them they get soggy, so I wipe them off to clean them. Place the mushrooms, gill side up, in a baking dish rubbed with olive oil. Cook for 8 minutes, remove from the oven and set aside while you prepare the stuffing.
In a large sauté pan, toast pine nuts, stirring rapidly over medium heat until fragrant and lightly golden. Place the nuts into a small bowl and set aside. In that same warm pan, heat the EVOO and add the onions. Cook onions until soft then add garlic. Stir for about a minute before adding spinach to the pan. Cook spinach until just wilted, then add all other ingredients, stirring often, until cheese begins to melt.
Sprinkle mushroom caps with salt and pepper and top evenly with stuffing mixture. Drizzle each mushroom with a little olive oil and bake at 425 degrees for 10-12 minutes more.
Into the oven...
If you love Mediterranean-inspired recipes, you should also try this Mediterranean Orzo Pasta Salad, Instant Pot Mediterranean Beef, Mediterranean Chicken Quinoa Salad, and Mediterranean Tuna Wraps for a quick and easy lunch!
Mediterranean Stuffed Portabello Mushrooms
Ingredients
- 4 large portabello mushrooms
- ½ cup sundried tomatoes in olive oil, chopped
- ¼ cup kalamata olives chopped
- 2 tablespoon extra virgin olive oil
- ¼ cup gluten-free panko bread crumbs
- 6 oz feta cheese
- 4 cups fresh baby spinach leaves
- ½ onion finely chopped (red onion is best)
- 2 garlic cloves minced
- ¼ cup pine nuts toasted
- sea salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Wipe off mushrooms (they get soggy if you rinse them) and place, gill side up, in a baking dish rubbed with olive oil.
- Cook for 8 minutes and set aside while you prepare the rest of the ingredients.
- In a large sauté pan, toast pine nuts, stirring rapidly over medium heat until fragrant and lightly golden.
- Place toasted nuts into a small bowl and set aside.
- In that same warm pan, heat the EVOO and add onions.
- Cook onions until soft then add garlic and stir for about a minute before adding spinach to the pan. Cook spinach until wilted, then add all other ingredients, stirring often, until cheese begins to melt. Sprinkle mushroom caps with salt and pepper and top evenly with stuffing mixture.
- Drizzle each mushroom with a little olive oil and bake at 425 degrees for 10-12 minutes more.
Nutrition
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