Spinach-Stuffed Portobello Mushrooms

Feta cheese and spinach lend Greek flair to these mushroom caps.

Meaty stuffed portobello mushrooms are a perfect vegetarian option. Also, try one of these delicious recipes for meatless meals.

[quicklook-recipe prep_time=”15 min” cook_time=”40 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]


  • 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 grated Parmesan cheese


[step-list-wrapper title=”How to make it ” time=”55 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Line a baking sheet with heavy-duty foil; coat the foil with nonstick 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Bake at 350°F for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.[/step-item]

[nutrition-info calories=”233″ calories_fat=”” fat=”9 g” sat_fat=”5 g” choles=”126 mg” sodium=”735 mg” carbs=”22 g” sugars=”” protein=”15 g” fiber=”5 g “]

Diabetic exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat




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Originally Published in Reader's Digest