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Mediterranean Stuffed Portobello Mushrooms

Name: Mediterranean Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large portobello mushroom caps, stems removed and gills scraped out; 1 tablespoon extra virgin olive oil, plus extra for brushing; 1/2 cup cooked quinoa; 1 cup fresh spinach, chopped; 1/2 cup cherry tomatoes, quartered; 1/4 cup kalamata olives, pitted and chopped; 1/2 cup crumbled feta cheese; 2 cloves garlic, minced; 1/4 cup red onion, finely diced; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Juice of 1/2 lemon

By PowerProteinPlates Editorial TeamPublished Apr 23, 2026 | Updated Jul 22, 2026

Mediterranean 40 mins high-proteingluten-freeeasy-recipeswhole-foodsmeal-prep-friendly

Mediterranean Stuffed Portobello Mushrooms with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 4

4 large portobello mushroom caps, stems removed and gills scraped out
1 tablespoon extra virgin olive oil, plus extra for brushing
1/2 cup cooked quinoa
1 cup fresh spinach, chopped
1/2 cup cherry tomatoes, quartered
1/4 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1/4 cup red onion, finely diced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Juice of 1/2 lemon

Powerproteinplates Low-Carb Mediterranean Stuffed Portobello Mushrooms ingredients image

Instructions

Preheat oven to 375°F (190°C).
Brush portobello mushroom caps with olive oil on both sides; season with salt and pepper. Place them gill-side up on a baking sheet.
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic and diced red onion for 2-3 minutes until fragrant and translucent.
Add chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Remove from heat.
In a bowl, combine cooked quinoa, sautéed spinach mixture, cherry tomatoes, chopped kalamata olives, crumbled feta cheese, dried oregano, smoked paprika, lemon juice, salt, and pepper. Mix thoroughly.
Fill each portobello cap evenly with the quinoa and vegetable mixture.
Bake for 20-25 minutes until mushrooms are tender and filling is heated through.
Remove from oven and garnish with chopped fresh parsley.
Serve warm as a satisfying main dish or meal-prep option. Store leftovers in an airtight container refrigerated up to 4 days.