Spinach and Feta Stuffed Mushrooms Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the stuffed mushrooms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Mushroom Caps: Gently remove the stems from the mushroom caps and place the caps upside down on the prepared baking sheet.
- Chop Stems: Finely chop the mushroom stems to use in the filling mixture.
- 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.
- 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.
- Stuff Mushrooms: Carefully spoon the filling into each mushroom cap, packing it down slightly to ensure it stays in place during baking.
- 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.
- 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
