Print

Spinach and Feta Stuffed Mushrooms

Close-up of baked Spinach and Feta Stuffed Mushrooms with golden-brown, cheesy tops served on a white platter.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these simple mushrooms filled with a savory mixture of spinach and feta cheese. They make a great appetizer or side dish.

Ingredients

Scale
  • 1 lb white button mushrooms, stems removed
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 2 tablespoons breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove and finely chop the mushroom stems.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced shallot. Cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
  5. In a medium bowl, combine the cooled stem mixture, squeezed dry spinach, crumbled feta cheese, Parmesan cheese, beaten egg, pepper, and salt. Mix well until everything is evenly combined.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  7. Place the stuffed mushrooms on the prepared baking sheet. If desired, sprinkle the tops with breadcrumbs.
  8. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.

Notes

  • Squeeze as much water out of the thawed spinach as possible to prevent a soggy filling.
  • You can use fresh spinach; wilt it in a pan first, then chop and squeeze dry.
  • For a richer flavor, use good quality Greek feta cheese.
  • These can be assembled up to 4 hours ahead of time; cover and refrigerate before baking.

Nutrition

Find it online: https://hungryhearld.com/spinach-and-feta-stuffed-mushrooms/