
Feta-Stuffed Portobello Mushrooms
Total Time
Prep/Total Time: 20 min.
Yield
4 servings
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania
Ingredients
- 4 large portobello mushrooms (4 to 4-1/2 inches each)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 cup prepared pesto
Directions
- Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto.
- Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes, until mushrooms are tender. Spoon cheese mixture into mushrooms; grill, covered, 2-3 minutes or until filling is heated through.
Nutrition Facts
1 stuffed mushroom: 273 calories, 22g fat (5g saturated fat), 15mg cholesterol, 783mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 9g protein.
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania
Recipe Creator
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