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Savory Stuffed Portobello Mushrooms

by ADMIN on JULY 14, 2011

Tomatoes, feta and rosemary make this a mediterranean-style side dish that could go with any meal. If you’re not a mushroom-lover, this recipe could be for you. Though portobellos are mushrooms, they taste much meatier and savory.

Nutrition TidBit

One cup cooked portobello slices has: 42 calories, 3 grams fiber, 5 grams protein (!), 36% of the recommended Daily Value of niacin (a B vitamin), 34% DV riboflavin, 30% DV copper, 31% DV selenium.

Interestingly, 1 cup of cooked portobello has the same amount of potassium as 1 cup sliced bananas! Savory Stuffed Portobello Mushrooms Author: Adapted from Cooking Light Prep time: 5 mins Cook time: 8 mins Total time: 13 mins Serves: 2 A savory mix of feta, tomatoes, and rosemary. Delightful on your tastebuds!


  • 2 portobello mushrooms, gills and stem scraped off

  • ⅔ cups chopped tomatoes, deseeded

  • ⅓ cup feta cheese

  • 2 tsp olive oil

  • ½ tsp dried rosemary

  • ⅛ tsp ground black pepper

  • 1 garlic clove, minced

  • 2 Tbsp freshly squeezed lemon

  • 2 tsp low sodium soy sauce


  1. Preheat oven (or toaster oven) to 400F

  2. Combine cheese, chopped tomato, 1 tsp olive oil, black pepper, and dried rosemary in a medium sized bowl.

  3. Remove the brown gills and stem from the underside of the portobellos.

  4. Combine 1 tsp olive oil, soy sauce, and lemon juice in another small bowl and brush the top and bottom of each mushroom cap.

  5. Place caps on a small baking dish (hollow-side up) and divide the cheese and tomato mixture between them.

  6. Bake for 8 minutes.



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