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Greek Spinach and Feta Stuffed Mushrooms

Greek Spinach and Feta Stuffed Mushrooms

These easy, vegetarian stuffed mushrooms are hearty enough to serve as a main dish!

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 6 large portobello mushroom caps
  • extra vigin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs preferably whole wheat
  • 2 large garlic cloves, minced
  • 1 6-ounce package baby spinach
  • 1 cup crumbled feta cheese
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon each dried oregano and dried dill


  1. Preheat the oven to 475°F. Using a small spoon, scrape the gills from the underside of the mushroom caps. Brush the mushroom caps lightly with olive oil (if you have olive oil spray, use it!) and season them generously with salt and pepper. Arrange them gill side down on a baking sheet and roast until tender, 10 to 12 minutes. Transfer the mushroom caps to a paper towel-lined plate to drain. Wipe any excess water from the baking sheet. (Leave the oven on.)

  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until panko is toasted and garlic is fragrant, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the feta, lemon zest, oregano, and dill.

  3. Arrange the mushroom caps gill side up on the baking sheet. Divide the spinach mixture evenly between them. Return the mushrooms to the oven and roast just until the feta begins to brown, 6 to 8 minutes. 

Recipe Notes

This recipe is loosely adapted from Cook's Country