Twice Baked Portobello Mushrooms

by Amanda Hearn · 4 comments

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Twice Baked and Stuffed Portobello Mushrooms

I love mushrooms. It’s pretty much guaranteed that if a recipe has mushrooms in it, I’m going to need it. Only recently have I discovered the wonder of large portobello caps.

Portobello caps are delicious and incredibly versatile. Here’s just one easy, and yummy, way I’ve been enjoying them.

This is very filling, and quick enough to be a satisfying lunch or light dinner.

Twice Baked Portobello Mushrooms


  • Portobello Caps
  • Portobello Stems (or another cap to dice up)
  • Spinach (Kale, or both!)
  • Tomato, dice & remove seeds
  • Minced Garlic
  • Feta
  • Salt & Pepper, to taste
  • 1/4 cup Olive Oil
  • 2 tsp Italian Seasoning (or fresh herbs)


  1. Prehead the oven to 350 degrees F.
  2. Wash and pat dry your mushroom caps. Remove and dice the stem.
  3. Mix olive oil with seasoning and brush the cap with this mixture. Toss the diced stem with the remaining mixture.
  4. Bake the cap (with the bottom up), and mushroom pieces for 12 minutes at 350 degrees F.
  5. Heat a small pan with a bit of olive oil (or add bacon grease for a bit of flavoring). Toss in your tomato, onion, spinach, garlic, feta, and season with salt & pepper to taste.
  6. Remove the mushroom pan from the oven and scoop out the diced pieces. Toss them with the stuffing mixture and place on top of your cap/s.
  7. Return to the oven for 20 minutes.
  8. Remove, let cool slightly and enjoy!
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Amanda Hearn

Amanda Hearn

Founder of The Eco-Friendly Family, design geek, serial tanktopist, content creator, mother, coffee addict, & lover of fun. I am also a partner at Green Child Magazine & Put A Cup In It!
Amanda Hearn
Betsy Wild November 18, 2013 at 8:28 pm

Great recipes! I nominated you for the Liebster award. Go check out my blog post to see what to do next.

James Paulson November 27, 2013 at 2:43 pm

Awesome! I love mushrooms as well! Pretty much any appetizer that involves mushroom caps is a must-have for me!

Denise May 1, 2014 at 5:08 am

This was absolutely doueciils. We are not vegetarians but eat a lot of meatless meals. I didn’t have vegetable stock on hand so I used beef stock instead, and red wine. I can’t wait to try it with the veggie stock but the beef broth did give it a very hearty flavor that even satisfied my carnivorous husband. The only problem I had was that my potatoes were a bit too soft for my liking, but that was my fault for making the chunks too small. I am thinking about making this again and omitting the potatoes altogether, perhaps serving it over egg noodles. Thank you for a wonderful recipe!

Lindsey December 17, 2014 at 8:20 am

This looks and sounds delicious! I am not a fan of feta cheese so I will have to find a replacement for that. My husband loves stuffed mushrooms so this should be right up his alley. Thanks!

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