Artichoke, tomato and feta-stuffed portobello mushrooms

Total Time
28 min
8 min
20 min
You can serve these delicious mushrooms with wonderful Mediterranean flavors, for a quick lunch with a green salad on the side.


canned artichoke hearts without oil

3½ oz, rinsed, drained, and finely chopped (about 2 artichoke hearts)

plum tomato(es)

1 medium, seeded and chopped

dried plain breadcrumbs

2 Tbsp

reduced-fat feta cheese

1 Tbsp

fresh parsley

1 Tbsp, fresh, chopped


4 medium, kalamata, pitted and chopped

olive oil

2 tsp, extra-virgin

portobello mushroom(s)

2 item(s), (about 1⁄2 pound), stems discarded, caps wiped clean


  1. Preheat the oven to 425°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Combine the artichoke hearts, tomato, bread crumbs, cheese, parsley, olives, and oil in a small bowl.
  3. Place the mushroom caps on the jelly-roll pan. Fill the cavity of each mushroom with the artichoke mixture, mounding it slightly. Lightly spray with nonstick spray. Bake until the mushrooms are tender and the filling is hot, about 20 minutes. Cut each mushroom into four wedges. Serve hot. Yields 2 wedges per serving.


Portobello mushrooms vary in size, but for this recipe you’ll need them about 4 inches in diameter. To make ahead, stuff the mushrooms (but don’t bake them) then cover and refrigerate overnight. When ready to serve, bake in a 400°F oven until heated through, about 25 minutes.

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