Spinach and Feta Stuffed Mushrooms

Spinach and Feta Stuffed Mushrooms2

Lately our dinners have been for the most part vegetarian. Portabella mushrooms are a great way to have a vegetarian night because they are so big and meaty. This is a super healthy dish, consider using light Italian dressing to keep the calories down even more. If you have any extra spinach mixture serve it on the side as a salad. I used leftover broth from the barbacoa tacos for my cooking liquid. I froze all the broth in ice cube trays, popped them out when frozen and stored in a plastic bag. I warmed up 4-5 broth cubes in the dish and placed the mushrooms in.

Spinach and Feta Stuffed Mushrooms1

Spinach and Feta Stuffed Mushrooms

Adapted from Reckless Abandon Cook

Serves 4


  • 4 large portabella mushroom caps
  • 1 large tomato, chopped
  • 3 handfuls of fresh spinach
  • ½ cup crumbled feta cheese
  • ½ cup shredded mozzarella cheese
  • Red pepper flakes
  • Pepper
  • ½ cup Italian dressing
  • ¼ – ½ cup chicken (beef or vegetable – for vegetarian) broth


1. Preheat the oven to 350 degrees.

2. With a damp paper towel wipe each mushroom clean. Scoop out dark gills with a spoon and cut any of the stem off with a knife to leave a clean and hollow surface to put the stuffing.

3. In a bowl combine tomato, spinach, feta cheese, mozzarella cheese, Italian dressing, a pinch of red pepper, and a pinch of pepper. Toss to combine.

4. Divided the mixture among the mushrooms, over stuffing them because the spinach will wilt some. Sprinkle a little extra feta on top.

5. Depending on how large your baking dish is pour chicken (beef or vegetable) broth in the pan, just enough so the mushrooms are sitting in a little liquid.

6. Bake for 40-45 minutes.

Quick Fix Side – Rice

On the stove prepare the a package of rice (that you bought BOGO previous weeks) according to instructions. Most rice packages take about 20-30 minutes to cook so begin it about 10-15 minutes after putting the mushrooms in the oven.

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