Spinach and Feta Stuffed Portobello Mushrooms

Mouthwatering stuffed mushrooms can be served as an appetizer, side dish or light entrée.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 4 large Simple Truth Organic™ Portabella Mushroom Caps
  • 2 roma tomatoes, diced
  • 2 cups Simple Truth™ Baby Spinach
  • 1⁄2 cup crumbled feta cheese
  • Small pinch red pepper flakes
  • Small pinch white pepper
  • 1⁄4 cup Simple Truth Organic™ Italian Extra Virgin Olive Oil


  • Preheat oven to 350°F.
  • Use a knife to cut stems off and remove dark gills on underside of mushroom caps. Cut back side of mushrooms, if needed, so they remain flat.
  • Place mushroom caps on a baking sheet. Add spinach to bottom of mushroom caps and drizzle with a little olive oil. Top with feta cheese, roma tomatoes, white pepper and a dash of crushed red pepper.
  • Bake for 15 minutes or until hot and bubbly. Drizzle with more oil, if needed.