Grilled Stuffed Portobello Mushrooms

These stuffed portobello mushrooms include a fresh cherry tomato spinach feta filling stuffed into tender portobello caps and grilled for just a few minutes until perfectly tender and smoky.

I dearly love a breezy summer side dish I can just throw on the grill last minute and these stuffed mushrooms just fit the bill!

We’re keeping it simple in the flavor department and relying on cream cheese as the base with a little spinach + feta + cherry tomato action to fill in the cracks.

A little toasted panko and fresh basil action on top after grilling and I think we’ve got a winner!

Not only are these stuffed mushrooms vegetarian-friendly, but they’re also lower in calories as well! Clocking in at 184 calories and only 9 carbs per serving.

Soooo yeah, these are basically living on my grill this summer.

These Stuffed Mushrooms Feature…

• A creamy cherry tomato spinach feta filling
• A smoky flavor and perfectly tender cook on the mushrooms
• Minutes to make with only a handful of ingredients

Making the Stuffed Mushrooms

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Cream cheese
• Baby spinach
• Cherry tomatoes
• Feta cheese
• Garlic
• Oregano
• Basil
• Portobello mushrooms
• Olive oil
• Panko breadcrumbs

How to Prep Mushrooms

You will need 5 portobello mushroom caps for this recipe. Rub the exterior of the mushroom caps well with paper towels to remove any dirt and remove the stems if they’re still attached.

Once the mushrooms are clean, lightly coat the outside in olive oil to prevent sticking during grilling and season with salt and pepper to taste. They’re ready for filling now!

Tips for Perfect Stuffed Mushrooms

1. Finely chop spinach for filling – this will make it much easier to incorporate into the other ingredients.
2. Grill mushrooms at 375F – I like grilling them at this lower heat so it doesn’t overcook the mushroom cap exterior. It will only take about 8-10 minutes to cook the mushrooms and heat the filling.
3. Toast breadcrumbs – toss the breadcrumbs around in a nonstick pan over medium heat until a light golden brown.

Recipe Variations

Try these ideas for a different twist on these mushrooms.

• Use another cheese – replace the cream cheese with neufchatel and try goat cheese or cheddar in place of the feta.
• Try another tomato – try 1/2 cup sliced sun-dried tomatoes instead of the cherry.
• Add meat – try adding a bit of cooked sausage or crispy bacon bits.

Oven Instructions

Don’t have a grill? You can still make these mushrooms using the oven instead.

1. Arrange the filled mushrooms in a single layer on a greased sheet pan and bake at 375F 10-15 minutes until mushrooms are tender and filling is bubbly.
2. Top mushrooms with toasted panko and basil and serve.

It’s the little bit of crunchy panko on top that really seals the deal with these mushrooms! The mushrooms themselves get an incredible smoky flavor and tender texture during cooking while the filling melts down into a cheesy, wonderful pile of goodness.

Pair these winners alongside a meat or just let them be the main affair, either way you’re winning!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More grilled veggie dishes to try next!

• Grilled Vegetable Orzo Salad
• Marinated Grilled Tofu and Zucchini
• Grilled Sweet Pepper Poppers