These grilled stuffed portobello mushrooms are filled with a bright cherry tomato, spinach and feta mixture blended with cream cheese, then finished with toasted panko and fresh basil for a tender, smoky summer side.
I love a quick summer side I can throw on the grill at the last minute, and these stuffed portobellos are exactly that. They’re simple to prepare, full of fresh flavor, and grill in minutes.
The filling starts with smooth cream cheese and gets brightened with baby spinach, halved cherry tomatoes, crumbled feta, garlic, and Italian herbs. After grilling, a sprinkle of toasted panko and fresh basil adds crunch and aroma.
These mushrooms are vegetarian-friendly and relatively light—about 184 calories and roughly 9 grams of carbs per serving—so they make a satisfying but not heavy accompaniment to grilled mains or an easy meatless main course.
Why You’ll Love These Stuffed Mushrooms
- Creamy, fresh cherry tomato–spinach–feta filling
- Smoky, tender portobello caps from quick grilling
- Ready in minutes with a short ingredient list
Making the Stuffed Mushrooms
(See the full recipe card below for exact amounts and step-by-step instructions.)
Ingredients
- Cream cheese, softened
- Baby spinach, finely chopped
- Cherry tomatoes, halved
- Crumbled feta cheese
- Garlic, minced
- Dried oregano
- Dried basil
- Portobello mushroom caps
- Extra-virgin olive oil
- Panko breadcrumbs, toasted
- Fresh basil, minced (for topping)
How to Prep the Mushrooms
You’ll need five large portobello caps for this recipe. Wipe them clean with a damp paper towel and remove any stems. Lightly brush the outsides with olive oil and season with salt and pepper so they don’t stick to the grill.
Tips for Perfect Results
- Chop the spinach finely so it blends evenly into the filling.
- Grill at a moderate temperature (about 375°F) to avoid overcooking the mushroom exterior; 8–10 minutes is usually enough to soften the caps and heat the filling through.
- Toast the panko in a dry or lightly oiled pan over medium heat until golden for the best crunch.
Recipe Variations
Simple swaps and additions to change the flavor profile.
- Swap cheeses: use neufchâtel, goat cheese, or shredded cheddar instead of cream cheese or feta.
- Different tomatoes: substitute 1/2 cup sliced sun-dried tomatoes for the cherry tomatoes for a more concentrated flavor.
- Add protein: stir in cooked sausage or crispy bacon pieces for a heartier dish.
Oven Instructions
If you don’t have a grill, the oven works well.
- Arrange the filled mushrooms on a greased sheet pan in a single layer.
- Bake at 375°F for 10–15 minutes, until the mushrooms are tender and the filling is bubbly.
- Finish with toasted panko and fresh basil, then serve warm.
The toasted panko adds a welcome crunchy contrast to the creamy filling, while grilling gives the mushrooms a lovely smoky edge. Serve them as a side with grilled proteins or enjoy them as a satisfying vegetarian main.
If you try this recipe, save it for later and leave a comment or rating in the recipe card below — I’d love to hear how it turns out.
More grilled vegetable ideas to try next:
- Grilled Vegetable Orzo Salad
- Marinated Grilled Tofu and Zucchini
- Grilled Three-Cheese Pimento Sweet Pepper Poppers
Grilled Stuffed Portobello Mushrooms
Ingredients
- 4 oz cream cheese, softened
- 1 1/2 cups firmly packed baby spinach, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 medium cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 5 large portobello mushroom caps
- 1 tablespoon extra-virgin olive oil
- 1/4 cup panko breadcrumbs, toasted
- Fresh minced basil for topping
Instructions
- In a medium bowl, combine the softened cream cheese, chopped spinach, halved cherry tomatoes, crumbled feta, minced garlic, oregano, and dried basil. Season the filling with salt and pepper to taste.
- Brush the outside of each portobello cap with olive oil and season with salt and pepper. Divide the cream cheese filling evenly among the mushroom caps, pressing lightly so the filling stays in place.
- Preheat an outdoor grill to 375°F. Place the stuffed mushrooms on the grill in a single layer and cook for 8–10 minutes, until the mushroom caps are tender and the filling is bubbly and warmed through. (If baking, arrange on a greased sheet pan and bake at 375°F for 10–15 minutes.)
- Remove the mushrooms from the grill or oven, top with toasted panko and fresh basil, and serve warm.
Notes
Storing: These mushrooms are best served immediately after assembly and cooking. If you must store leftovers, keep them refrigerated in an airtight container and reheat gently before serving.