Stuffed Mushrooms With Spinach and Feta

Make these delicious Spinach and Feta Stuffed Mushrooms for your next party or get together.  They are packed with spinach and feta with a little balsamic for scrumptious flavors!

There is something about delicious stuffed mushrooms at any get together that has me hovering over them.

I have mentioned before my love of anything mushroom, garlic, onion, and spinach.  My favorite egg white scramble, or this Spinach Mushroom quinoa and Chicken Spinach Mushroom Spaghetti Squash all have those fabulous flavors.

So, why not stuff a mushroom cap with them and serve them as a great appetizer, right?  Minus the bread crumbs and butter to make them extra healthy and easily gluten-free. They are also a perfect keto option!

They are probably one of the easiest appetizers to make too.  Just sauté the onions, garlic, and mushrooms.  Add the spinach and a little balsamic vinegar and then a tad of feta cheese to complete those wonderful flavors.

Ingredients You’ll Need 

• Mushrooms – White or baby bella (cremini) mushrooms work well. Look for medium to large caps with stems that can be easily removed.
• Fresh spinach – Chopped and sautéed until wilted. You can also use frozen spinach just thaw and squeeze out excess moisture.
• Cream cheese – Softened for easy mixing.
• Feta cheese – You can sub with goat cheese or ricotta for a milder flavor.
• Garlic – Fresh minced or jarred.
• Breadcrumbs – Optional, for a crispy topping. Use panko for extra crunch or leave them off for a gluten-free version.
• Olive oil – I like to use extra virgin olive oil.
• Salt & pepper – To season the filling to taste.
• Optional herbs – Fresh parsley, dill, or oregano make a great addition.

Variations To Try

• Add chopped artichokes or sun dried tomatoes to the filling
• Stir in a little crushed red pepper for mild heat
• Use large portobello caps and make this a main dish version

How to Make  Stuffed Mushrooms

Step 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Step 2: Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set them aside. Place the hollowed mushroom caps on the baking sheet, open side up.

Step 3: Finely chop the mushroom stems. In a skillet over medium heat, sauté them in olive oil with minced garlic for 1-2 minutes.

Step 4: Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.

Step 5: In a bowl, combine the sautéed spinach mixture with cream cheese, feta, salt, pepper, and any optional herbs. Stir until creamy and well combined.

Step 6: Spoon the filling into each mushroom cap, packing it in gently. Sprinkle the tops with breadcrumbs if using.

Step 7: Bake for 18-20 minutes or until the mushrooms are tender and the tops are golden.

Step 8: Serve warm. Garnish with fresh herbs or an extra crumble of feta if desired.

Tips

Don't wash mushrooms under running water they absorb moisture. Use a damp cloth instead.

Let the filling cool slightly before stuffing to avoid overly soft mushrooms.

Bake on a rack or parchment-lined tray so mushrooms don't sit in excess moisture.

To make them ahead, prep the filling and mushroom caps separately, then stuff and bake just before serving.

How To Store

Store leftovers in an airtight container for up to 3 days.

Reheat Warm in a 350°F oven for 8-10 minutes until heated through.

Not recommended to freeze, filling texture and mushrooms get watery once thawed.

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