This recipe is my latest obsession! It’s my Mediterranean take on the Italian classic, caprese stuffed portobello mushrooms, and the secret twist is feta cheese! In Greece, it’s super popular to bake feta stuffed into basically everything, so I thought, why not bring that vibe to these portobello mushrooms? The result? Sooo delicious.
The feta adds a tangy, rich kick that perfectly balances the creamy mozzarella and juicy tomatoes. It makes the whole dish taste a little more special, like something you’d order at a fancy restaurant. And the best part? These Mediterranean stuffed portobello mushrooms come together in just about 30 minutes. They’re simple enough for a weeknight, but also look beautiful to serve as an appetizer and impress at a dinner party.
What You’ll Need to Make These Amazing Stuffed Portobello Mushrooms
Here’s the short list of what you’ll need to whip these up for two people:
- 4–5 large portobello mushrooms – Cleaned and stems removed to create “cups” for stuffing.
- 5 oz mozzarella cheese (150 g) – Melty, creamy, and the perfect base + topping layer.
- 2.5 oz feta cheese (70 g) – Cut into small cubes. I used a 44% feta. Fun fact; in Greece, real feta must have at least 43% fat in dry matter and be made with at least 70% sheep’s milk (and up to 30% goat’s milk). No wonder it tastes so good!
- 1 cup cherry tomatoes, halved – They are sweet, juicy and balance the richness of the cheese.
- Salt and black pepper, to taste – Simple seasoning to bring it all together.
- Fresh or dried basil and oregano – Adds that herby Mediterranean flavor and makes it look extra pretty.
- Balsamic vinegar (optional) – A thick, concentrated balsamic glaze is best because it looks amazing drizzled on top and adds a sweet, tangy finish. This one is a good option.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the portobellos by gently removing the stems to create cups. Place them on a baking sheet lined with parchment paper or in any ceramic baking dish you like. Here is a good option from Amazon.
- Add a layer of mozzarella cheese to each mushroom cap.
- Top with feta cubes and halved cherry tomatoes.
- Sprinkle more mozzarella on top to create a nice cheesy cover.
6. Season with salt, pepper, and a sprinkle of basil and oregano.
7. Bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly browned.
8. Drizzle balsamic vinegar over the mushrooms right before serving (optional but highly recommended!).
9. Serve warm and enjoy!
FAQs
Can I make these without feta cheese?
Yes, but the feta is what gives these their Mediterranean twist. If you skip it, you’ll basically have a caprese version with just mozzarella, tomatoes, and basil, which is amazing too!
What’s the difference between Mediterranean stuffed mushrooms and caprese stuffed mushrooms?
Caprese stuffed mushrooms usually just use mozzarella, tomatoes, basil, and balsamic. The Mediterranean version adds feta, which makes them richer, tangier, and more filling. And I added oregano, which also works perfectly with tomatoes and mozzarella.
Can I make these ahead of time?
Yes! You can prep the mushrooms with all the stuffing, then cover and refrigerate. When you’re ready to serve, just bake them. I even reheated the mushrooms I made earlier, and they turned out amazing – crispy and even more flavorful.
Can I add more veggies?
Definitely. Spinach, roasted peppers, or even olives would pair beautifully with the feta and give it even more of a Mediterranean feel. You can even add nuts like chopped walnuts, or pine nuts!
Do I have to use balsamic glaze?
Not at all. It’s optional, but I love it for the flavor and the way it looks when drizzled on top.
Final Thoughts
These Mediterranean stuffed portobello mushrooms are the kind of recipe I keep coming back to because they’re quick, easy, and taste like something way fancier than the effort it takes to make them. The combo of mozzarella, feta, and tomatoes is unbeatable, and the balsamic drizzle just takes it over the top. Whether you’re making them as an appetizer, a side dish, or even a light dinner with a salad, they’re a guaranteed crowd-pleaser.
Mediterranean Stuffed Portobello Mushrooms Recipe
Ingredients
- 4–5 large portobello mushrooms – stems removed
- 5 oz (150 g) mozzarella cheese
- 2.5 oz (70 g) feta cheese, cut into small cubes
- 1 cup cherry tomatoes halved
- Salt and black pepper to taste
- Fresh or dried basil and oregano for garnish
- Balsamic vinegar glaze optional – for drizzling before serving
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the portobellos by gently removing the stems to create cups. Place them on a baking sheet lined with parchment paper or in any ceramic baking dish you like. Here is a good option from Amazon.
- Add a layer of mozzarella cheese to each mushroom cap.
- Top with feta cubes and halved cherry tomatoes.
- Sprinkle more mozzarella on top to create a nice cheesy cover.
- Season with salt, pepper, and a sprinkle of basil and oregano.
- Bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Drizzle balsamic vinegar over the mushrooms right before serving (optional but highly recommended!).
- Serve warm and enjoy!
