These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner.

Carolyn Casner
Source:, February 2020


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, until softened, about 3 minutes. Remove from heat and stir in spinach, 1/2 cup feta, dill, pepper and salt.

  • Brush mushrooms all over with the remaining 1 tablespoon oil. Place on a baking sheet and divide the spinach mixture among the mushrooms. Bake until hot and starting to brown, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon feta and with crushed red pepper, if desired, and serve.


Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

197 calories; protein 8g 16% DV; carbohydrates 9.9g 3% DV; dietary fiber 4g 16% DV; sugars 4.1g; fat 15.4g 24% DV; saturated fat 4.6g 23% DV; cholesterol 18.8mg 6% DV; vitamin a iu 8742.8IU 175% DV; vitamin c 10.5mg 18% DV; folate 153.1mcg 38% DV; calcium 224.2mg 22% DV; iron 2.3mg 13% DV; magnesium 72.5mg 26% DV; potassium 659mg 19% DV; sodium 331.7mg 13% DV.