Mediterranean Diet Stuffed Portobello Mushrooms
Savor the vibrant flavors of the Mediterranean with these irresistible Mediterranean Diet Stuffed Portobello Mushrooms! Perfectly roasted Portobello caps become the base for a nutrient-packed filling of sautéed spinach, juicy cherry tomatoes, and briny Kalamata olives, all brought together with crumbled feta cheese and fragrant oregano. Topped with golden panko breadcrumbs for a satisfying crunch, this dish strikes the perfect balance between healthy and indulgent. Ready in just 40 minutes, these stuffed mushrooms make a stunning vegetarian main course or side dish—ideal for weeknight dinners or special occasions. Packed with wholesome ingredients like olive oil, garlic, and lemon juice, it’s a delicious way to embrace the Mediterranean diet while wowing your taste buds!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 0.5 medium, diced Red onion
- 2 cloves, minced Garlic
- 1 cup, halved Cherry tomatoes
- 2 cups, fresh Spinach
- 0.25 cup, pitted and chopped Kalamata olives
- 0.5 cup, crumbled Feta cheese
- 1 teaspoon Dried oregano
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Gently clean the Portobello mushroom caps with a damp paper towel and remove the stems. Use a spoon to scrape out the gills to make more room for stuffing.
Brush the mushroom caps with 1 tablespoon of olive oil and arrange them on the prepared baking sheet, gill-side up.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Stir in the cherry tomatoes and cook for 3-4 minutes, allowing them to soften slightly.
Add the fresh spinach to the skillet and cook for 1-2 minutes, stirring frequently, until wilted.
Remove the skillet from the heat and stir in the chopped Kalamata olives, crumbled feta cheese, dried oregano, lemon juice, salt, and black pepper.
Spoon the mixture evenly into the prepared Portobello mushroom caps.
Top each stuffed mushroom with a sprinkle of panko breadcrumbs for added texture.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for 2-3 minutes before serving. Enjoy your Mediterranean Diet Stuffed Portobello Mushrooms!
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.2 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 696 mg | 54% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3252 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
