Greek Stuffed Mushroom

Today’s fun recipe was “Get Stuffed” with Greek Stuffed Mushroom Caps. These mushroom caps were an invention by my daughter when she was 8. She was studying Greece and loved mushrooms, so I let her loose in the kitchen and this is what she came up with. Pretty amazing “stuff” I have to say;)

Mushrooms are a natural and plant based source of protein, though not as high as in meat, but they don’t have any of the saturated fats that meats do, that can cause diseases. To aid in getting more protein in this dish, we are using quinoa (a whole grain that is also a good protein source) and feta cheese. Portabella mushrooms contain a wide variety of vitamins.  There have also been studies that have said to have cancer fighting properties.

Enjoy and τρώνε! Pronounced like tróne. Which means “eat up” in Greek.

Greek Stuffed Mushrooms:

  • 4 portabella mushrooms
  • 5 tablespoons good olive oil, divided
  • 6 scallions, white and green parts, minced
  • ¾ cup frozen chopped broccoli
  • 1 cup fresh spinach
  • 2 garlic cloves minced
  • 1/2 tablespoon oregano
  • 1/2 cup chopped roma tomatoes (with pulp squeezed out)
  • 1 cup cooked quinoa
  • 5 ounces feta
  • 1/3 cup freshly grated Parmesan
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper
  • Fresh lemon juice or balsamic vinegar



Preheat the oven to 375 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps on a sheet pan and drizzle with oil. Put in oven for 8 minutes.

Heat the oil in medium saucepan and add the chopped mushroom stems and broccoli and cook for 3 minutes. Stir in the scallions, spinach, oregano, tomatoes and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs or quinoa, stirring to combine evenly with all the other ingredients. Off the heat, stir in the feta and Parmesan and season with salt and pepper, to taste. Cool slightly.

Fill each mushroom generously with the vegetable mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Top with grated cheddar cheese if desired. Bake 10-15 minutes. Drizzle with fresh lemon juice or vinegar.