Stuffed portobello mushroom caps

Stuffed Portobello Mushroom Caps

Deliciously seasoned and full of yummy ingredients, these stuffed Portobello mushroom caps are a must have in your dinner repertoire!

Course Main Course
Cuisine American
Keyword stuffed mushrooms
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 2 large portobello mushroom caps cleaned with stems removed
  • olive oil
  • 1/3 cup sun dried tomatoes
  • 1/3 cup feta cheese
  • 2 tbspchopped dill dill chopped
  • 2 tbsp kalamata olives chopped
  • 1/2 cup cheese of your choice grated


  1. Heat a grill pan (or the grill) over medium high heat and drizzle with olive oil. Once hot, add the mushrooms and grill on each side for about 4 minutes.

  2. In a medium bowl, mix together the sun dried tomatoes, feta, dill, olives, and about 1 teaspoon of olive oil. Season with pepper if desired (no need for salt – the olives and feta are very salty!).

  3. Remove the mushroom caps from the grill, turn upside down and stuff with this mixture.

  4. Place on baking dish, top with shredded cheese, and cook under the broiler for about 5 minutes, until the cheese is melted and golden brown.

  5. Serve immediately.