Stuffed Greek Portobellos

Portobello Mushrooms - Stuffed Greek Style

Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tbsp Ciao Down Italian seasoning
  • 4 Portobello mushrooms, wiped clean, remove stems and gills
  • 1 cup chopped spinach or baby kale
  • 1/2 cup quartered cherry tomatoes
  • 1/3 cup crumbled feta
  • 2 tbsp pitted and sliced kalamata olives
  • 1/2 cup finely chopped onion
  • 1/2 cup grated Parmesan cheese - divided by four


  • Pre-heat oven to 400 degrees
  • Combine 2 tablespoons olive oil, garlic in small bowl. Brush the mushrooms all over and grill until slightly soft
  • Place on a rimmed baking sheet
  • Combine spinach or kale, tomatoes feta, olive and Ciao Down seasoning and remaining 1 tbsp of EVOO
  • Once the mushrooms have cooled from the grill, fill with them with the mixture and add shredded Parmesan cheese to the top. Bake in 400 oven for about 8 to 10 minutes.
Keyword Greek Seasoning, Stuffed Mushrooms, vegetarian recipe