These roasted stuffed Portobello mushrooms are a flavorful and elegant vegetarian appetizer perfect for sharing at any gathering.
Large Portobello caps are filled with a savory mixture of sun-dried tomatoes, crumbled feta, fresh herbs, and breadcrumbs, then baked until golden and tender.
This recipe is simple to prepare, features savory Mediterranean flavors, and is a great way to enjoy mushrooms in a satisfying bite-sized dish.
Why You’ll Love This Recipe
- The meaty texture of Portobello mushrooms holds the stuffing well while roasting to a tender, juicy finish.
- Sun-dried tomatoes add concentrated sweetness and depth, balancing the salty creaminess of the feta cheese.
- Breadcrumbs create a light, crisp topping that holds the filling together and adds a pleasant textural contrast.
- Fresh herbs like parsley and oregano brighten the rich filling for a well-rounded flavor profile.
- Roasting at 375°F ensures the mushrooms cook through safely and the cheese melts nicely without burning.
Roasted Stuffed Portobello Mushrooms with Sun-Dried Tomato and Feta
A delicious vegetarian appetizer featuring Portobello mushrooms stuffed with sun-dried tomatoes, feta cheese, herbs, and breadcrumbs, roasted to golden perfection.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 stuffed Portobello mushroom caps
Ingredients
- 6 large Portobello mushrooms, stems removed and gills scraped out
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 3/4 cup crumbled feta cheese (about 4 oz)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 cup plain breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the mushrooms Preheat your oven to 375°F (190°C). Wipe the mushroom caps clean with a damp cloth and remove the stems. Scrape out the gills gently with a spoon to create space for stuffing.
- Make the stuffing In a medium bowl, combine chopped sun-dried tomatoes, crumbled feta cheese, chopped parsley, oregano, breadcrumbs, minced garlic, and olive oil. Season with salt and pepper to taste; mix well to combine.
- Stuff the mushrooms Place the mushroom caps stem side up on a baking sheet lined with parchment paper. Spoon the stuffing evenly into each mushroom cap, pressing lightly to fill.
- Roast the mushrooms Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the stuffing is golden on top. Ensure mushrooms reach an internal temperature of 140°F (60°C) or higher for safe consumption.
- Serve Remove from the oven and let cool slightly before serving warm as an appetizer.
Helpful Tips
- Use oil-packed sun-dried tomatoes for a richer flavor; if using dry-packed, rehydrate them in warm water before chopping.
- Avoid overpacking the mushrooms to ensure even cooking and prevent sogginess.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative.
Storage and Make-Ahead
Store leftover stuffed mushrooms covered in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 350°F (175°C) oven until warmed through to maintain texture and flavor.
Frequently Asked Questions
Can I prepare stuffed Portobello mushrooms ahead of time?
Yes, you can prepare and stuff the mushrooms a few hours ahead, then refrigerate covered. Bake just before serving for best texture and flavor.
Can I freeze these stuffed mushrooms?
Freezing is not recommended, as mushrooms can become watery and the texture may suffer upon thawing.
Are these mushrooms gluten-free?
This recipe contains breadcrumbs which typically contain gluten. Use gluten-free breadcrumbs to make it gluten-free.
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