Feta Stuffed Portabella Mushrooms are a super easy low carb appetizer or main stuffed with feta, fresh herbs and can be either grilled or baked to perfection.
Table of Contents
- Why you are going to love Feta Stuffed Portabella Mushrooms
- Are you feeling cooking fatigue?
- Recipes with under 5 ingredients
- What is feta cheese?
- Is Portobello, Portabella or Portobella the correct naming convention?
- How to prepare stuffed mushrooms?
- Frequently asked questions
- More Delicious Low Carb Recipes
Why you are going to love Feta Stuffed Portabella Mushrooms
These earthy baby portabella mushrooms are tender, juicy, savory and the perfect 2 bite treat. Looking for a quick vegetarian dish or tasty side dish? These Mushrooms are so delicious and so easy to make.
Low Carb
Fun and Easy appetizer
Can be grilled or baked
Less than 20 minutes to make
Only 5 ingredients and 3 of them are basic pantry ingredients
Are you feeling cooking fatigue?
We feel like we have already cooked 884 dinners and it is only the middle of the month? Lockdown three square meals a day and feeling like a short order cook with everyone home is exhausting. How about you? Are you surviving? Are you sick and tired of someone coming into the kitchen after you have just spent an hour tidying up after and coming in and making a huge mess? Really!!! (We are beyond ready for everyone to get back to work, school and get the heck out of OUR kitchen.)
Recipes with under 5 ingredients
We dream about having a clean-up fairy that lives in the kitchen and just cleans up the mess magically. Since that is not happening, we decided to just start making no fuss, few ingredient meals and dishes that can whipped up in a flash. How does that sound? Our Feta Stuffed Portabella Mushrooms are made with just portabella mushrooms, feta cheese, olive oil, salt/pepper and optionally a dusting of parsley if desired. You gotta love that!
What is feta cheese?
Feta cheese is a delicious brined cured crumbly Greek cheese made with both sheep and goat milk. We really like using feta as it is crumbly and easy to stuff into things. The sharp little saltiness of the cheese is a delicious contrast to the earthy mushrooms. Drizzled with a little olive oil it is a sublime appetizer or delicious side dish.
Not only is feta cheese delicious in mushrooms. Be sure to try our Feta Stuffed Mini Peppers and our Greek Feta Yogurt Snack Bites. Feta cheese is also delicious as a low carb Feta Egg Roll Ups Breakfast or and easy dinner in our Feta and Sun-Dried Tomato One-Pot Chicken
If you can’t find feta cheese, then swap out for cotija, mozzarella, Swiss, or any other cheeses you can get your hands on. Please feel free to make changes to dishes and please share your comments and let us all know how it turned out.
Is Portobello, Portabella or Portobella the correct naming convention?
The etymology remains disputed. You can call it any name you wish. We prefer to just call these Feta Stuffed Portabella Mushrooms delicious. This recipe also good with any mushroom with a stem such as the button mushroom, large portabella mushrooms, shiitake, cremini, etc. Use whatever you have on hand. We are all about that. If you love stuffed mushrooms, be sure to try our Homemade Chorizo Stuffed Mushrooms.
How to prepare stuffed mushrooms?
1) First you need to gently remove the stem from mushroom. Don’t throw these away as the mushroom stems are delicious in soups like our French Beef Vegetable Mushroom Onion Soup.
2) Gently wipe off the dirt with a damp cloth. Do not wash your mushrooms under water as they are like a sponge and will soak up all moisture.
3) Stuff your mushrooms with feta cheese.
4) Drizzle your feta stuffed portabella mushrooms with a little olive oil and salt and pepper to taste.
5) If desired sprinkle on a little parsley (optional).
6) Place on prepared heated BBQ for about 10 minutes until tender. If Mother Nature is not cooperating you can bake in a 350 degree F (176 degree C) oven for about 15-20 minutes or until tender and feta is slightly toasty.
That’s it! You can do this.
Frequently asked questions
You certainly can! You can assemble and prepare your mushrooms up to 24 hours in advance and cover and place in the refrigerator. Then, you can either grill or bake when you are ready to eat. You may need to add a little extra oil on your grill or baking sheet before baking as the mushrooms will absorb the oil.
If you have already baked or grilled stuffed mushrooms, store them in the refrigerator in a sealed container for up to 3 days. Then just either heat up in the oven or microwave to serve.
You can use any mushroom that has a stem. For example, button mushrooms, large portabella mushrooms, shiitake, cremini, etc.
More Delicious Low Carb Recipes
- Firecracker Grilled Shrimp
- How to Cook Shishito Peppers on the Grill
- Lemon Lavender Goat Cheese Spread
- Skinny Spaghetti Squash Roll Ups
- Baked Cheesy Salami Wrapped Jalapeños
- Herb Marinated Grilled Rack of Lamb
Feta Stuffed Portabella Mushrooms
Ingredients
- 8 oz portabella mushrooms
baby (or 3-4 large portabella mushrooms) - ½ cup feta cheese
crumbled - 2 tablespoon olive oil
- ⅓ cup parsley
chopped or 1 tablespoon dried (optional) - ½ teaspoon pepper freshly ground
- salt to taste
Instructions
- Remove stems from Mushrooms
- Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
- Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
- Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
- Drizzle mushrooms with a little of olive oil
- Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
- Enjoy!
Heidi | The Frugal Girls says
Your stuffed portabella mushrooms really are the ultimate party appetizer. I especially love that they only take 5 ingredients and can last up to 3 days in the fridge. That makes it so much easier to plan ahead!
HWC Magazine says
Thank you Heidi. Love a simple appetizer too. We love serving grilled mushrooms for summer gatherings as everyone is outside and we want to be there with them.
Lynn Fenby says
This just became our very favorite portabella mushroom recipe! We knew that we were grilling steaks tonight, so this recipe provided a perfect compliment to our steaks! ( I would have never considered using feta cheese, but they were delicious.)
HWC Magazine says
So glad you like our mushrooms. Did you know that you can bake these in the oven too, if Mother Nature is not cooperating with you? Stay well and take care
Karen (Back Road Journal) says
Quick, easy and delicious tasting...my kind a recipe. BTW, would you believe that I do have a clean up fairy that lives in my kitchen that cleans up the mess I create. Although my husband refers to himself the "kitchen slave". 😁 He always comments on how neat of a cook I am. This is after I've used at least a dozen spoons that he has had washed) while I'm cooking and tasting.
HWC Magazine says
Thanks so much Karen. Can we borrow your hubby? What a saint he is being the magical cleanup fairy ! All our family does is complain while they wait for the food hit the table and then video tape the kitchen mess after a big photo shoot and video shoot. LOL
Juliana says
These little stuffed Portabella mushrooms make a great appetizer...so cute and loaded with flavor. Thanks for such a simple and easy recipe Bobbi.
HWC Magazine says
Thanks so much Juliana. The baby portabella mushrooms are a super easy 2 bite appetizer. We are all about easy and keeping the kitchen mess down to a minimum. Hope you are doing well. Take Care
Raymund says
My oh my! thats two of my favourite things, cheese and mushrooms! this is a no brainer for me
HWC Magazine says
Glad to hear Raymund! It's finally stopped snowing, so bring on the grilling season. Take Care
John / Kitchen Riffs says
Mushrooms have such deep flavor! And they make a terrific appetizer. Although I'd be tempted to make these the main course. 🙂 Very nice -- thanks.
HWC Magazine says
Thank you John. We are in love with mushrooms too. Just bought another bunch today as grilling season is here. Stay well and take care
Hannah says
Stuffed mushrooms? Say no more. I'm all over anything with these umami edible fungus! As luck would have it, I did just make a bath of tofu feta, and this looks like the perfect way to use that precious stash. Dinner for one, here I come!
HWC Magazine says
Thank you Hannah! Seen your post about preserving tofu. That would be fabulous in this recipe and perfectly vegan. Stay well and take care
priya says
I have listed portabella mushrooms on my next grocery shopping list. This recipe is minimal and effortless. We will love this for sure.
HWC Magazine says
Thank you Priya! So happy you like this recipe. We are all about low maintenance meals and keeping it super easy. Enjoy your weekend. Take Care
Eha says
Hello Bobbi ! I love Portobello (my variant and what the label says in the supermarket !) mushrooms and methinks no Australian kitchen would be without feta cheese offered by a multitude of manufacturers. This is so easy and super tasty . . . I guess i use such as a first course or the definitive side to a grilled meat dish ! And you are still making me laugh about grilling outdoors . . . .here one barbecues there and grills year-round under the got grill in the oven-compartment . . . the usual Aussie way to prepare much of our food. Am thinking of you every night going to bed . . . . you and your family: keep well . . .
HWC Magazine says
Thank you Eha! We actually grilled these delicious mushrooms to keep the natives (boys) happy whilst grilling the steaks and veggies. We would love to have an indoor grill compartment as part of our stove. However, low and behold...we have the dreaded electric stove with 4 sad little burners. We do still have our little yakitori grill from Japan but surface area is quite small so we head outdoors shoveling a snow path to grill for the boys. Sending loads of positive viibes and good health prayers your way. Take Care
Eha says
Bobbi - silly question, I know, but . . .ANY electric stove, and mine resembles yours, bought in Australia - whatever model or at whatever price, has three levels:
* top - the four burners, one of which these days, is oft a wok burner - no such luck here.
* below it, a slim closed drawer with a very hot TOP grill in it - the shelf below can be raised or lowered
^ the oven with a glass door below.
I feel silly asking, but are are all of yours not built the same way - thought this was world-wide ?
HWC Magazine says
Hiya Eha, actually ours is not like yours. We would Love the Australian option with the grill function. As you know, there are many makes and models of stovetop, ovens, etc. Currently we have an electric flattop electric with 4 burners with a downdraft. Separately, we have just a plain built in oven that can either bake or broil. In Japan, we used to have a fish roaster within the oven that you could stem/roast fish and that was nice. However, maybe some people have this slim closed drawer with a very hot TOP grill in it – the shelf below can be raised or lowered but we do not have this. That would be awesome! I cannot tell you how much we dislike electric. In our dream kitchen, everything would be converted to gas, deep wok burner and at least 6 burners. We will continue to dream. Stay well and take care
Eha Carr says
Just found this ! Thanks ! Explains a whole lot to me ! Let's ;eave the 'narbecue' v 'grill' difference aside Australia v US. Also: in some Australian stoves the top grill may be inside the main oven but it is always THERE ! Grilling using the stove I would say is the main way the average Australian prepares all meats and most fish, usually ore-marinated these days. Also vegetables and sandwiches. Naturally these days there are dozens of tabletop grills of all sizes available and v popular as one does not have a hot stove to deal with and clean afterwards and can grill in any room in the house, eg at the table. From a personal viewpoint I know that gas gives you a far better cooking experience, but . . . .there is none available in the community I live and secondly there have been lots of gas-related accidents with leaking gas poisonings and indoor explosions . . . so I do not know U would change in my own circumstances . . . best . . .
HWC Magazine says
Oh no sorry to hear about the gas incidences in homes near you. That is not good. No matter what you have, we can make do and make delicious dishes with whatever we have on hand. We are so ready to take the cooking outdoors and grill overlooking the garden and wildlife. Sending positive thoughts and vibes your way. Take Care
Jenny liu says
Will definitely try this recipe later! Thanks for sharing it Bobbi! It looks pretty delicious!
Healthy World Cuisine says
Thank you Jenny. Mother Nature finally decided to stop snowing today so excited to get back grilling and chilling.