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Spinach and Feta Stuffed Mushrooms

Close-up of baked Spinach and Feta Stuffed Mushrooms topped with crumbled feta cheese.
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A simple recipe for baked mushrooms filled with a savory spinach and feta mixture, perfect as an appetizer.

Ingredients

Scale
  • 1 lb large white or cremini mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 10 oz fresh spinach, chopped
  • 4 oz feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Clean the mushrooms by wiping them with a damp cloth. Gently remove the stems and finely chop the stems. Set the mushroom caps aside.
  3. Heat the olive oil in a skillet over medium heat. Add the minced shallot and chopped mushroom stems. Cook until soft, about 3 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the chopped spinach to the skillet. Cook until the spinach wilts completely and all the liquid evaporates. Remove the skillet from the heat and let the mixture cool slightly.
  6. In a medium bowl, combine the cooled spinach mixture, crumbled feta cheese, Parmesan cheese, beaten egg, black pepper, and salt. Mix well until everything is evenly combined.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet.
  9. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
  10. Serve warm.

Notes

  • You can substitute goat cheese for half of the feta for a tangier flavor.
  • For make-ahead preparation, stuff the mushrooms and refrigerate them for up to 4 hours before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a richer flavor, brush the mushroom caps with melted garlic butter before stuffing.

Nutrition

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