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


Read the full recipe after the video.

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; carbohydrates 9.9g; dietary fiber 4g; sugars 4.1g; fat 15.4g; saturated fat 4.6g; cholesterol 18.8mg; vitamin a iu 8742.8IU; vitamin c 10.5mg; folate 153.1mcg; calcium 224.2mg; iron 2.3mg; magnesium 72.5mg; potassium 659mg; sodium 331.7mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These were very simple and turned out so well! My family enjoyed them (made 2/ea.) and the flavor was perfect. I adjusted a few measurements but not all. Family has requested them again in the future. Read More
Rating: 5 stars
This is a fantastic recipe! I followed it exactly and it was a hit with my family. We served it over rice as a main dish andit has made itsway into our regular rotation. Perfect for vegetarian main dish for the holidays! Read More