How to Make Irresistible Spinach and Feta Stuffed Mushrooms

Simple Summary

Spinach and Feta Stuffed Mushrooms are a delightful appetizer that combines earthy mushrooms with a creamy, savory filling. These bite-sized treats are perfect for entertaining or as a tasty vegetarian side dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6-8 (24 stuffed mushrooms)
• Difficulty: Intermediate

Ingredients

• 24 medium-sized button mushrooms
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz frozen spinach, thawed and well-drained
• 8 oz feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Clean the mushrooms and carefully remove the stems. Finely chop the stems and set aside.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.

4. Add the chopped mushroom stems to the skillet and cook for an additional 3-4 minutes until they release their moisture.

5. Squeeze out any excess water from the thawed spinach and add it to the skillet. Cook for 2 minutes, stirring frequently.

6. Remove the skillet from heat and let the mixture cool for 5 minutes.

7. In a large bowl, combine the spinach mixture, crumbled feta, Parmesan cheese, breadcrumbs, beaten egg, oregano, black pepper, and salt. Mix well.

8. Brush the outside of each mushroom cap with the remaining olive oil and place them on the prepared baking sheet, hollow side up.

9. Spoon the spinach and feta mixture into each mushroom cap, mounding it slightly.

10. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.

11. Let cool for 5 minutes before serving.

Chef's Notes

• For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
• You can prepare the stuffed mushrooms a day ahead and refrigerate them covered. Bake just before serving.
• For extra flavor, try adding a pinch of red pepper flakes or a tablespoon of chopped fresh herbs like parsley or dill to the filling.
• If you prefer, you can use fresh spinach instead of frozen. Simply sauté about 1 pound of fresh spinach until wilted, then chop and drain well before using.

Nutritional Info

Per serving (4 stuffed mushrooms): Approximately 180 calories, 12g protein, 8g carbohydrates, 13g fat. These stuffed mushrooms are a good source of calcium from the feta cheese, and vitamins A and C from the spinach. They also provide iron and antioxidants.

Serving Suggestions

Serve these Spinach and Feta Stuffed Mushrooms warm as an appetizer at parties or gatherings. They pair well with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir. For a complete meal, serve alongside a fresh Greek salad and some crusty bread. Garnish with a sprinkle of fresh parsley or a drizzle of high-quality olive oil for an elegant presentation.