Spinach, Zucchini and Feta Stuffed Portobello Mushrooms

Thursday, June 20, 2013

This side dish is a must for us when we throw barbeques. It is so delicious and filled with flavour. Plus it is grilled alongside the meat on the barbeque, so it is ready within minutes. We made this for our Father's Day barbeque we had this past weekend, and it went great with the burgers we grilled. Plus it was a hit with the family!

The portobellos are loaded with juice, and the feta cheese adds a nice touch (plus, it adds to the presentation!). You can even make it as a meal of its own, for those who love mushrooms. Enjoy!

Spinach, Zucchini and Feta Stuffed Portobello Mushrooms
Prep time: 10 min        Grill Time: 20-25 min           Yield: 4 servings

- 4 large portobello mushroom caps
- 1 zucchini, sliced
- 1 cup fresh spinach, rinsed and stems cut off
- 2 tsp Herbes de Provence
- 2 tsp coarse sea salt
- 1/2 cup feta cheese, crumbled

1. Preheat barbeque grill to medium-high heat. In a small bowl, toss zucchini with Herbes de Provence and salt until well seasoned. Add more seasoning if not enough. Arrange on skewer for easy grilling.
2. Grill mushroom caps and zucchini skewers until tender, about 7-10 minutes.
3. Add spinach to mushroom caps (top-side down) and continue to grill, about 2 minutes, to allow spinach to steam a little bit.
4. Place mushroom caps, top-side down, on plate. Arrange zucchini and top with feta cheese.

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  1. I pinned this! I can't tell you how amazing these look...I'm sending the hubby to the store for ingredients tonight!

    P.S. This was my first visit to your blog and I love it! I'm your newest follower on FB, Pinterest and Bloglovin!


  2. Just Pinned these to Pinterest! Delicious!



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