Mediterranean Stuffed Portabella Mushrooms
Elevate your weeknight dinners with these Mediterranean Stuffed Portabella Mushrooms, a flavorful and nutritious dish that’s as stunning as it is satisfying! Perfect for vegetarians or anyone looking to add a burst of Mediterranean flair to their meal, these hearty mushroom caps are generously filled with a savory blend of sautéed red bell peppers, cherry tomatoes, tender spinach, and tangy Kalamata olives, all enriched with creamy feta cheese and aromatic garlic. A crunchy panko breadcrumb topping adds the perfect finishing touch, while dried oregano and fresh parsley bring vibrant, herbaceous notes to every bite. Quick to prepare in just 40 minutes, this recipe delivers a wholesome, restaurant-quality appetizer or main course straight from your oven—pair with a crisp salad or warm pita for the ultimate Mediterranean feast!
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Recipe Information
Ingredients
- 4 pieces Large portabella mushrooms
- 3 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely chopped
- 1.5 cups Spinach, chopped
- 0.25 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Carefully clean the portabella mushrooms with a damp paper towel. Remove the stems and gently scrape out the gills using a spoon to create space for the filling.
Brush the mushroom caps with 1 tablespoon of olive oil and place them on a baking tray, gill-side up. Lightly season with a pinch of salt and black pepper.
In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Sauté the diced red bell pepper, cherry tomatoes, and red onion for about 5 minutes, or until softened.
Add the minced garlic and chopped spinach to the skillet. Cook for another 2 minutes, stirring frequently, until the spinach wilts.
Remove the skillet from the heat and stir in the Kalamata olives, feta cheese, fresh parsley, dried oregano, salt, and black pepper. Mix until evenly combined.
Divide the filling evenly among the mushroom caps, pressing gently to pack it in. Sprinkle the panko breadcrumbs over the top of each stuffed mushroom.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 807 mg | 62% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2950 mg | 63% | |
*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.
