Go Back

Stuffed Portabella Mushroom Caps

Stuffed Portabella Mushroom Cap
Course dinner
Cuisine American
Prep Time 9 minutes


  • 4-6 large Portabella mushroom caps
  • 1 medium red onion
  • 2 cloves minced garlic
  • 1 jar sun dried tomatoes diced
  • 1 bag fresh spinach chopped
  • 1 cup Parmesan cheese
  • 1 container feta cheese
  • fresh Italian parsley
  • fresh thyme
  • 1 egg
  • 1 1/2 cup white or brown rice couscous, orzo or quinoa could also work
  • Panko bread crumbs optional
  • 1 can black olives or kalamata optional
  • salt and pepper to taste
  • 1 Tsp olive oil/coconut oil or bacon grease


  1. Saute onion and garlic until translucent
  2. Add in spinach, cook down
  3. Add in sun dried tomatoes, olives and S&P
  4. Remove from heat and toss in cooked rice or starch of your choice. This is optional, so you don't have to add this in if you are following a low carbohydrate meal plan.
  5. Beat the egg and set aside.
  6. Once the rice mixture is room temp, mix in cheeses and the egg.  Mix everything together and fill each mushroom cap- form a dome shape so there is a lot of filling.  The egg should ensure that mixture stays together.
  7. Sprinkle with panko crumbs for a crispy topping.
  8. Bake at 375 for 15 minutes.