Mediterranean Diet Stuffed Portobello Mushrooms

Elevate your weeknight meal with these Mediterranean Diet Stuffed Portobello Mushrooms—an irresistible blend of bold flavors and healthy, whole-food ingredients. Each mushroom cap is generously filled with a savory medley of sautéed red onion, garlic, cherry tomatoes, fresh spinach, and briny Kalamata olives, all topped with creamy crumbled feta and crispy panko breadcrumbs. Seasoned with a touch of dried oregano and brightened with a splash of fresh lemon juice, this dish captures the essence of Mediterranean cuisine while being vegetarian-friendly and nutrient-rich. Perfect as a light main course or a hearty side dish, these oven-baked mushrooms are easy to prepare in just 40 minutes, making them a versatile and delicious addition to your healthy recipe collection.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

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.

Step 3

Brush the mushroom caps with 1 tablespoon of olive oil and arrange them on the prepared baking sheet, gill-side up.

Step 4

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.

Step 5

Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.

Step 6

Stir in the cherry tomatoes and cook for 3-4 minutes, allowing them to soften slightly.

Step 7

Add the fresh spinach to the skillet and cook for 1-2 minutes, stirring frequently, until wilted.

Step 8

Remove the skillet from the heat and stir in the chopped Kalamata olives, crumbled feta cheese, dried oregano, lemon juice, salt, and black pepper.

Step 9

Spoon the mixture evenly into the prepared Portobello mushroom caps.

Step 10

Top each stuffed mushroom with a sprinkle of panko breadcrumbs for added texture.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 12

Remove from the oven and let cool for 2-3 minutes before serving. Enjoy your Mediterranean Diet Stuffed Portobello Mushrooms!

Nutrition Facts

Serving size	(971.5g)

Amount per serving	% Daily Value*
Calories	1047.3

Total Fat 77.6g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 4.5g
Cholesterol 66.8mg	0%
Sodium 3039.7mg	0%
Total Carbohydrate 64.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 20.0g
Protein 34.1g	0%

Vitamin D 13.5IU	0%
Calcium 542.4mg	0%
Iron 7.5mg	0%
Potassium 2956.9mg	0%

*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.

Source of Calories

Fat: 63.9%

Protein: 12.5%

Carbs: 23.6%