Make these Healthy 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.
How to Make Stuffed Mushrooms
Preheat oven to 350 degrees.
Place mushrooms on a baking sheet.
Cut up 2 of the mushrooms into diced pieces. (or remove stems from mushrooms and cut into small diced pieces.
In a medium skillet add oil, onion, garlic, diced mushrooms and saute until tender, about 8-10 minutes.
Add spinach and balsamic vinegar and saute until wilted.
Remove from heat and add the feta cheese
Stuff the mushrooms with the mixture and place them on a baking sheet.
Bake for 25-30 minutes.
ENJOY warm or cold.
Try these other healthy Appetizer recipes too:
Stuffed Mushrooms with Spinach and Feta
Ingredients
- 1 tablespoon coconut oil or olive oil
- 12 stuffing mushrooms or mushrooms with stems
- ½ cup onion diced
- 3 cloves garlic minced
- 2 cups baby spinach cut into small pieces
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
- ¼ cup feta cheese
Instructions
- Preheat oven to 350 degrees.
- Cut up 2 of the mushrooms into diced pieces. (or remove stems from mushrooms and cut into small diced pieces.12 stuffing mushrooms
- In a medium skillet add oil, onion, garlic, diced mushrooms and saute until tender, about 8-10 minutes.1 tablespoon coconut oil, ½ cup onion, 3 cloves garlic
- Add spinach balsamic vinegar and pepper and sauté until wilted.2 cups baby spinach, 1 tablespoon balsamic vinegar, ¼ teaspoon black pepper
- Remove from heat and add the feta cheese¼ cup feta cheese
- Stuff the mushrooms with the mixture, placing on a baking sheet.
- Bake for 25-30 minutes.
- ENJOY warm or cold.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Kim
Very easy to make and tasty!
Angela
Never cooked stuffed mushrooms before and wanted a healthy and tasty recipe. Nice and easy to follow and they tasted delicious, even my husband liked them so all good 🙂
Sherri
I’m so happy to hear they were a hit! 🙂
Nicole
This recipe looks so good I put it on my Thanksgiving menu! Do you think these would be fine if I made them the night before and kept them in the fridge?
Sherri
Yes! I have done that many times. I usually warm them in the oven before serving them (instead of microwaving)
JANN Olson
I love stuffed mushrooms! The fact that these are healthy are a bonus. Thanks for sharing with SYC.
hugs,
Jann
Miz Helen
Your Stuffed Mushrooms look awesome. What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
Miz Helen
Katherines Corner
please don’t judge me…I drooled a little, LOL. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomorrow. xo
Valerie
Yum, these look so good and I love stuffed mushrooms!
Julie @ Running in a Skirt
How delicious! Mushrooms are always a household favorite of mine.