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Spinach-Stuffed Portobello Mushrooms

 Spinach-Stuffed Portobello Mushrooms
Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.
4 ServingsPrep: 15 min. Bake: 40 min.


  • 4 large portobello mushrooms
  • 1/4 cup chopped onion
  • 2 eggs, lightly beaten
  • 1/2 cup reduced-fat sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup crushed seasoned stuffing
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon garlic salt
  • 3 tablespoons shredded Parmesan cheese


  • Line a baking sheet with heavy-duty foil; coat the foil with cooking
  • spray and set aside. Remove stems from mushrooms; set caps aside and
  • chop stems. In a microwave-safe bowl, combine the chopped mushrooms
  • and onion. Cover and microwave at 50% power for 1-2 minutes or until
  • tender, stirring every 30 seconds.
  • In a small bowl, combine the eggs and sour cream. Stir in the
  • spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon
  • into mushroom caps. Place on prepared baking sheet.
  • Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake
  • 5-10 minutes longer or until mushrooms are tender and cheese is

2 of 2

Spinach-Stuffed Portobello Mushrooms (continued)

Directions (continued)

  • melted. Yield: 4 servings.
Nutritional Facts: 1 stuffed mushroom equals 233 calories, 9 g fat (5 g saturated fat), 126 mg cholesterol, 735 mg sodium, 22 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.