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Mediterranean Portobello Mushrooms

If you are interested in an easy, delicious and vegetarian meal that even your carnivore friends will love, look no further!

2 Mediterranean mushroom caps on a white plate

If you have spent some time reading my blog or watching my YouTube channel, you know that I love flexible recipes. This is a modification of my Mediterranean Eggplant recipe, using portobello caps in place of eggplant steaks. You can also make further modifications if you want. (and I love that)

Watch Me Make It

The 'Recipe' I Used

Ingredients - quantities depend on how many mushroom caps you are making

Portobello mushroom caps


Wilted Spinach (with garlic)

Crumbled Feta (omit this to make it vegan)

Kalamata Olives


  1. Grill or bake the mushroom caps until softened and much of the liquid is cooked out of them.

  2. While mushroom caps are cooking, sauté/wilt the spinach with a clove of minced garlic.

  3. Layer the ingredients on the mushroom cap - cap/hummus/spinach/roasted red peppers/olives/feta.

  4. Bake until heated through.

Serving Suggestions

If you have a couple per person, stuffed portobello caps can be a hearty main entree. However, if you are a hardcore carnivore, you can also serve a stuffed mushroom cap as a side dish to grilled or baked meat. Mediterranean stuffed mushrooms pair well with pasta and sauce, rice, and just about any other grain, as well as a big salad!


If hummus and roasted red peppers aren't your thing, other options exist for stuffing your mushrooms.

  • Pizza - use pizza sauce, shredded cheese, and any other pizza topping you enjoy.

  • Caprese - spread a little pesto on the mushroom, top with thinly sliced tomatoes and fresh mozzarella cheese.

  • Traditional Stuffing - simply add a scoop of bread stuffing and some grated parmesan cheese.

  • Spanish Rice - a scoop of spanish rice and mozzarella cheese makes for a tasty alternative as well.

Pin It For Later

pinterest graphic showing 2 Mediterranean mushroom caps on a white plate



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