High-Protein Stuffed Portobello Mushrooms with Spinach & Sun-Dried Tomato Feta

Busy weeknights demand meals that deliver both nutrition and bold flavors without the fuss. These umami-rich portobello mushrooms are stuffed with a high-protein blend of ground chicken, iron-packed spinach, and briny sun-dried tomatoes. Finished with a crisp Parmesan-feta topping, they bake to perfection while you prep a simple side salad.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large portobello mushroom caps (stems removed)
• 1 tbsp olive oil
• 1 lb lean ground chicken
• 3 cups fresh spinach (chopped)
• 1/3 cup sun-dried tomatoes (oil-packed, diced)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Brush mushroom caps with olive oil. Season with salt and place gill-side up.
3. Heat remaining oil in skillet. Cook ground chicken until browned (5-6 min).
4. Add garlic, oregano, paprika, and sun-dried tomatoes. Cook 1 minute.
5. Stir in spinach until wilted. Remove from heat; mix in half the feta.
6. Divide chicken mixture evenly into mushroom caps, pressing gently.
7. Combine remaining feta with Parmesan. Sprinkle over stuffed mushrooms.
8. Bake 15-18 minutes until cheese is golden and mushrooms tender.
9. Rest 3 minutes before serving. Optional: drizzle with balsamic glaze.

Chef's Note

Pat mushrooms dry with paper towels before stuffing to prevent excess moisture. For extra crispness, broil 1-2 minutes after baking.

Make-Ahead Tips

Store uncooked stuffed mushrooms in airtight container for 1 day. Add 3-4 minutes to bake time if chilled.

Substitutions

Ground turkey for chicken | Goat cheese for feta | Kale for spinach | Regular paprika for smoked