Print

Spinach and Feta Stuffed Mushrooms

Close-up of baked Spinach and Feta Stuffed Mushrooms 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 spinach and salty feta cheese for an easy appetizer or side dish.

Ingredients

Scale
  • 1 lb white button mushrooms
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 4 oz feta cheese, crumbled
  • 1/4 cup breadcrumbs (Panko preferred)
  • 1 large egg, lightly beaten
  • 1/4 tsp black pepper
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking sheet.
  2. Gently remove the stems from the mushrooms. Finely chop the stems and set them aside.
  3. Heat the olive oil in a small skillet over medium heat. Add the minced shallot and chopped mushroom stems. 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 mushroom stem mixture, squeezed dry spinach, crumbled feta cheese, breadcrumbs, beaten egg, pepper, and salt. Mix until everything is well combined.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  7. Place the filled mushrooms on the prepared baking sheet.
  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 watery filling.
  • You can substitute cremini mushrooms for button mushrooms.
  • For a richer flavor, add 1 tablespoon of grated Parmesan cheese to the filling mixture.

Nutrition

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