Spinach and Feta Stuffed Mushrooms Recipe

Introduction

These Spinach and Feta Stuffed Mushrooms are a delicious and elegant appetizer that’s easy to prepare. Filled with savory spinach, tangy feta, and sun-dried tomatoes, they make a perfect bite-sized treat for any occasion.

Ingredients

• 1 lb Cremini Mushrooms (AKA Baby Bellas), cleaned
• 2 tsp Olive Oil
• ½ medium Onion, minced
• ¼ cup Sundried Tomatoes in oil, minced
• 2 garlic cloves, minced
• 8 oz Frozen Spinach, thawed and excess liquid squeezed out
• ¼ cup Chopped Parsley
• ¼ cup Fat Free Feta Cheese
• Freshly Ground Black Pepper to taste

Instructions

1. Step 1: Preheat your oven to 400° F and line a baking sheet with parchment paper.
2. Step 2: Carefully remove the stems from the mushroom caps and place the caps top side down on the prepared baking sheet.
3. Step 3: Chop the mushroom stems finely.
4. Step 4: Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems, minced onion, sundried tomatoes, and garlic. Sauté until the onions become translucent.
5. Step 5: Remove the skillet from heat and stir in the spinach, parsley, feta cheese, and black pepper until everything is well combined.
6. Step 6: Spoon the filling into each mushroom cap, packing it down gently but firmly.
7. Step 7: Bake in the preheated oven for 20 to 30 minutes, until the mushrooms are browned and no longer release liquid.
8. Step 8: Serve immediately while warm and enjoy your flavorful stuffed mushrooms.

Tips & Variations

• For a richer flavor, try using full-fat feta cheese or sprinkle some Parmesan on top before baking.
• You can substitute fresh spinach for frozen if you have it; just be sure to cook and drain it well.
• Add a pinch of red pepper flakes to the filling for a subtle spicy kick.
• Use white button mushrooms if creminis are not available; they work just as well.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a preheated oven at 350° F for about 10 minutes until heated through. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

Yes, you can prepare the filling and stuff the mushrooms up to a day in advance. Keep them covered in the refrigerator and bake just before serving for best results.

What if I don’t have sundried tomatoes?

If you don’t have sundried tomatoes, you can substitute with roasted red peppers or skip them altogether; the filling will still be flavorful thanks to the garlic, feta, and spinach.

Spinach and Feta Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

Deliciously savory Cremini mushrooms stuffed with a flavorful mixture of sautéed mushroom stems, onion, sundried tomatoes, spinach, parsley, and fat-free feta cheese, baked to golden perfection. This healthy appetizer blends fresh ingredients with a Mediterranean touch, perfect for a light snack or party platter.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings (approximately 12-16 stuffed mushrooms) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Mushrooms

• 1 lb Cremini Mushrooms (AKA Baby Bellas), cleaned
• 2 tsp Olive Oil

Filling

• ½ medium Onion (minced)
• ¼ cup Sundried Tomatoes in oil (minced)
• 2 garlic cloves (minced)
• 8 oz Frozen Spinach (thawed, excess liquid squeezed out)
• ¼ cup Chopped Parsley
• ¼ cup Fat Free Feta Cheese
• Freshly Ground Black Pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the stuffed mushrooms.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
3. Prepare Mushroom Caps: Gently remove the stems from the mushroom caps and place the caps upside down on the prepared baking sheet.
4. Chop Stems: Finely chop the mushroom stems to use in the filling mixture.
5. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems, minced onion, sundried tomatoes, and garlic cloves. Sauté until the onions turn translucent, releasing their sweetness and softening the mixture.
6. Combine Filling: Remove the skillet from heat. Add the thawed and drained spinach, chopped parsley, fat-free feta cheese, and freshly ground black pepper. Stir everything together until well combined and the filling is evenly mixed.
7. Stuff Mushrooms: Carefully spoon the filling into each mushroom cap, packing it down slightly to ensure it stays in place during baking.
8. Bake: Place the baking sheet in the oven and bake for 20 to 30 minutes, or until the mushrooms are cooked through, golden brown on top, and not releasing excess liquid.
9. Serve: Remove from oven and serve immediately while warm for the best flavor and texture.

Notes

• Make sure to squeeze out as much liquid as possible from the thawed spinach to avoid soggy stuffing.
• You can substitute fresh spinach if preferred; just sauté it lightly before use.
• Using fat-free feta keeps this dish lower in fat, but regular feta can be used for a richer flavor.
• Feel free to add a pinch of red pepper flakes for a subtle heat boost.
• These stuffed mushrooms pair well with a crisp salad or as an elegant appetizer at gatherings.

Keywords: stuffed mushrooms, cremini mushrooms, spinach and feta, healthy appetizer, baked mushrooms, Mediterranean appetizer