Stuffed Portobellos

Portobello is a variant of the chestnut mushroom and is available all year round. The flesh is firm and hardly shrinks during baking. Because of its size, the portobello is easy to fill which makes them very versatile. Its fleshy structure makes it a popular alternative to meat. We like to serve it as a festive starter.


  • 4 large portobellos
  • 1 garlic clove, finely chopped
  • 200 gr feta cheese
  • 8 sun-dried tomatoes, cut into pieces
  • 2 tsp salted capers, optional (don’t use the capers in vinegar)
  • 8 black olives, stoned and chopped (optional)
  • ¼ bunch of parsley, finely chopped
  • il circolo ‘extra virgin’ olive oil
  • 2 tbsp breadcrumbs or 1 slice of stale bread
  • salt and pepper to taste


  • Heat the oven to 180ºC.
  • Remove the stalks from the portobello and rub both the inside and the outside with olive oil. Clean the stems and chop them finely.
  • For the breadcrumbs, put 1 slice of stale bread briefly in the blender or chop it coarsely with a knife.
  • Cut the feta into small cubes and put it in a bowl together with the finely chopped stem, garlic, sun-dried tomatoes, capers and olives (optional), parsley and breadcrumbs. Season with salt and pepper. Pour some olive oil on top and mix together.
  • Fill the portobello with the feta mixture and put in the oven for 20 minutes or until golden brown on top. Serve warm.


  • Don’t clean the portobellos with water, but use a brush or kitchen towel to rub off any irregularities.
  • Delicious with some circolo chili oil. Drizzle before serving.

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