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This simple and delicious Greek Stuffed Portobello Mushroom recipe brings a perfect blend of Mediterranean flavors to your table in the thick bite of a portobello mushroom. Blending the tang of Kalamata Olives, sweetness of red onion, and smooth creaminess of goat cheese, the nice, meaty texture of the portobello is the perfect base for this grilled mouthful of goodness.

A remarkably easy dish to bring together, this is a great dinner when you’re looking for a fun summer night of grilling but want an alternative to meat. So let’s get cooking!


What Ingredients do I need for a Greek Stuffed Portobello Mushroom?

First off, you want to select some nice Portobello Mushrooms. You’ll want to select large Portobello Mushrooms for this recipe. When picking out your mushrooms, look for firm mushrooms that are dry and have a smooth color and texture on the top.

While you’re in the produce section, pick up a red onion, a couple of roma tomatoes, and some green onions.

Ingredients Greek Stuffed Portobello Mushroom
Ingredients for Greek Stuffed Portobello Mushrooms

Head over to the condiment aisle and get some Kalamata Olives, Balsamic Vinaigrette, and Olive Oil. This is where a lot of the flavor comes from, so you don’t need a lot of other spices. You will want to grab some salt and some Panko Bread Crumbs while you’re over here.

Now head over to the dairy section and get some Goat Cheese. You might be asking, why Goat Cheese? This is Mediterranean, shouldn’t we be getting Feta? Hey, if you want Feta, by all means get that. We love Goat Cheese on this because it has a nice, creamy texture that melts nicely and also has a very mild flavor that allows the other tastes to really pop. That being said, you can absolutely top with feta if that is your preference.

While you’re here also grab some parmesan for the top of your Portobello.

Now pick up some rice, and your trip at the store is done!

Let’s Get Cooking!

Prepping The Mushrooms

We know we’re jumping into something healthy, let’s get to the tasty.

We start with the portobello mushrooms. When cooking mushrooms, an important thing to know is that they hold a lot of water. If you’ve ever bitten into a mushroom that feels, let’s just say it, slimy, after cooking, there’s a good chance your fungi took in additional moisture during the cooking process.

The dense, meaty texture of the mushroom is a key component of keeping this dish delectable, so here are a couple of tricks to keeping its integrity. After buying your mushrooms, brush them off and store them in an unsealed, covered container in your refrigerator. Fresh mushrooms can last 7-10 days in the fridge.

Marinating Portobello Mushrooms
Prepping the Portobello Mushrooms

When cleaning, rather than running them under water, brush them off with a damp towel. This keeps the mushroom from absorbing extra moisture prior to the cooking process. Baking and grilling mushrooms instead of cooking them in a pan with oil is another way to keep the firm texture of the mushroom.

You can clear out the gills while prepping them or leave them. Typically people clean the gills out by scraping with a spoon. The gills can potentially discolor other ingredients in the dish, and some people might not like the texture of, but leaving them in the caps doesn’t change the flavor, so it’s a choice. Personally, we like the gills, so you’ll see ours with the gills in them.

Lightly brush the mushrooms with balsamic vinaigrette and set aside for 30 minutes. Remember not to douse the mushrooms with coating, as they will soak up all of the moisture that is on them.

Preparing your Filling

Once your mushrooms are marinating you can start the filling.

Cook your rice per package instructions. If you are stove cooking this is typically about 20 minutes in a pan. Keep an eye on your instructions, though, as some forms of rice will take longer.

Dice the red onions, green onions, tomatoes, and kalamata olives. You want these to be able to blend together into the stuffing so each bite will have a nice mixture of flavor.

Mixing the Stuffing For the Portobello Mushrooms
Mixing the Stuffing for the Portobello Mushrooms

In a mixing bowl, blend the rice, red onions, green onions, tomatoes, kalamata olives, goat cheese, bread crumbs, and half of the parmesan cheese. This filling is held together with the blend of goat cheese and bread crumbs. If you do choose to use a feta you won’t get quite the same creamy texture and it won’t bind quite as well.

Grilling Your Greek Stuffed Portobello Mushrooms

Warm your grill to a medium heat. If you need to bake instead of grill, we’ll give you those directions below.

One the grill is warm and the grates are clean, place your marinated portobellos on the grill, open side down.

Grill for five minutes and flip over.

While on the grill, pack the filling tightly into the mushroom caps. Top with the remainder of the parmesan cheese.

Grilling Greek Stuffed Portobello Mushroom
Greek Stuffed Portobello Mushrooms on the Grill

Close the grill cover and grill for another 10-12 minutes. The mushroom should be cooked through, so it is still firm to the touch but has slightly softened to the touch. They will have browned to a caramel brown color. The stuffing will be warm through the center and the cheese melted.

Remove the stuffed portobello mushroom from the grill, plate, and you are ready to eat!

Baking the Stuffed Portobello Mushrooms

If you don’t have a grill or the weather isn’t working out, you can bake these. Warm your oven to 400 degrees. Stuff the Mushrooms prior to placing the in the oven.

Place stuffed mushrooms in a baking dish and put uncovered in the oven for 15 minutes.

Why do we Love the Portobello Mushroom for MS?

Let’s talk for a second about the Portobello Mushroom. This spectacular fungi has emerged as a favorite for anyone looking for a solid contender to serve as the foundation for a plant based entree.

Thick and meaty in texture, the mushroom holds up well through a variety of cooking processes, providing a solid base for any meal. It is a great, low calorie, alternative to meat products providing a great option for grilling.

But why do we love it for Multiple Sclerosis?

On the health side, portobellos provide a plethora of vitamins and minerals—16 to count. This in itself makes the mushroom exciting, but—wait for it—fungi are the only natural source of Vitamin D, whih is a crucial vitamin for those suffering with Multiple Sclerosis. Of course this makes the portobello an immediate favorite in our book.

Add to that it’s also richly stocked with potassium, which helps nerve function, do I need to go on about why we love this mushroom? I could, but we’ve got cooking to do.

If you are looking for

Looking for more Vegetarian fun on the grill? Check out our Grilled Mediterranean Salad!

Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS!

Difficulty: Beginner Prep Time 30 min Cook Time 15 min Total Time 45 mins Servings: 4 Best Season: Suitable throughout the year


This simple and delicious Greek Stuffed Portobello Mushroom recipe brings a perfect blend of Mediterranean flavors to your table in the thick bite of a portobello mushroom. Blending the tang of Kalamata Olives, sweetness of red onion, and smooth creaminess of goat cheese, the nice, meaty texture of the portobello is the perfect base for this grilled mouthful of goodness.



  1. Clean mushroom caps with a damp towel and remove stems.

    Cleaned Portobello Mushroom Caps
  2. Lightly brush all over with balsamic vinaigrette. Allow to marinate for ½ an hour.

  3. Cook Rice to Instructions On Package

  4. Preheat grill to 450 degrees

    If you are baking in your oven preheat to 450 degrees
  5. Combine rice, red onion, olives, tomatoes, bread crumbs, goat cheese, ½ of the parmesan cheese, green onions and seasoned salt, in a bowl.

    Mixing Stuffing for Greek Stuffed Portobello Mushrooms
  6. Grill Marinated Mushroom caps for five minutes. After five minutes, flip over.

    Grilling Mushroom Caps
    Grilling the mushroom caps prior to stuffing allows them to begin to cook and become tender. If you are baking your Greek Stuffed Portobello Mushrooms, stuff them prior to putting them in the oven and bake the full unit together.
  7. Spoon mixture into the mushroom caps and pack lightly. Sprinkle remaining parmesan cheese on top of each mushroom, drizzle with olive oil and grill for another 10-12 minutes or until cheese has melted.

    Stuffed Mushrooms On Grill
  8. Plate and serve directly with your favorite side!

    Finished Greek Stuffed Portobello Mushroom


  • You can customize by adding your favorite raw veggies.
  • Feta cheese can be substituted for Goat Cheese. Feta cheese is a more traditional Mediterranean cheese, however, I like the goat cheese because it is creamier in substance and provides a nice balance to the texture of the mushroom.
  • The gills of the mushroom do not have to be removed. Some people may prefer to remove them as they find the texture undesirable.
Keywords: Portobello Mushrooms
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