Snack

Feta and Sun-Dried Tomato Stuffed Mushrooms

Name: Feta and Sun-Dried Tomato Stuffed Mushrooms
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 large, about 160 g Portobello mushrooms; 40 g Feta; 20 g Sun-dried tomatoes in oil, drained; 10 g Panko breadcrumbs; 1 clove, about 3 g Garlic; A few stalks, chopped Fresh parsley; 4 sprays Olive oil spray

Portobello caps filled with feta, sun-dried tomato, their own chopped stalks and a scatter of breadcrumbs, baked until the tops brown. 212 kcal.

Calories: 212kcal
Protein: 12g
Fat: 12g
Carbs: 13g

Per serving, makes 1. 12 minutes of work, then twenty-two minutes in the oven. Published 8 September 2026.

Allergens

Gluten
Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Feta and Sun-Dried Tomato Stuffed Mushrooms, plated and ready to serve. — The finished recipe. Feta and Sun-Dried Tomato Stuffed Mushrooms

Ingredients 1 to 6 for feta and sun-dried tomato stuffed mushrooms arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 160 g Portobello mushrooms. 40 g Feta. 20 g Sun-dried tomatoes in oil, drained (About four halves, patted dry.). 10 g Panko breadcrumbs. 1 clove, about 3 g Garlic. A few stalks, chopped Fresh parsley

Ingredients 7 to 7 for feta and sun-dried tomato stuffed mushrooms arranged separately on a dark worktop. — Ingredients 7 to 7. 4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

Feta and Sun-Dried Tomato Stuffed Mushrooms, preparation step 1: Heat the oven to 200°C. Twist out the mushroom stalks and chop them small. Roast the caps gill side up for ten minutes and drain the liquid. — Step 1. Heat the oven to 200°C. Twist out the mushroom stalks and chop them small. Roast the caps gill side up for ten minutes and drain the liquid.

Feta and Sun-Dried Tomato Stuffed Mushrooms, preparation step 2: Mix the crumbled feta with the chopped tomatoes, stalks, garlic, parsley and breadcrumbs. — Step 2. Mix the crumbled feta with the chopped tomatoes, stalks, garlic, parsley and breadcrumbs.

The finished feta and sun-dried tomato stuffed mushrooms. — Step 3. Pack the filling into the caps, spray the tops and bake for twelve minutes, until the crumbs are brown and the feta has softened.

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Ingredients

Portobello mushrooms2 large, about 160 g
Feta40 g
Sun-dried tomatoes in oil, drained20 g
About four halves, patted dry.
Panko breadcrumbs10 g
Garlic1 clove, about 3 g
Fresh parsleyA few stalks, chopped
Olive oil spray4 sprays
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.

Method

Heat the oven to 200°C. Twist out the mushroom stalks and chop them small. Roast the caps gill side up for ten minutes and drain the liquid.
Mix the crumbled feta with the chopped tomatoes, stalks, garlic, parsley and breadcrumbs.
Pack the filling into the caps, spray the tops and bake for twelve minutes, until the crumbs are brown and the feta has softened.

Worth knowing

The stalks go into the filling. Chopped small they are most of its bulk and none of its calories worth counting.
Sun-dried tomatoes are 200 kcal per 100 g even drained. Twenty grams is about four halves; weigh rather than guess.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.