These Spinach and Feta Stuffed Mushrooms are the perfect appetizer or side dish to impress your guests or satisfy your cravings! 🍄🧀 The earthy mushrooms are filled with a creamy, flavorful spinach and feta mixture that will make you feel like a gourmet chef in no time. I love making these when I’m entertaining or just want something quick and savory to snack on.

My family always goes wild for these little bites, and they’re super easy to make. Even my kids, who aren’t always big on mushrooms, gobble these up every time!

Why You’ll Love Spinach and Feta Stuffed Mushrooms

They’re bursting with flavor, yet light enough to enjoy as a snack or side dish. The combo of spinach and feta is simply irresistible, and the mushrooms add a savory depth. These stuffed mushrooms are also a great way to sneak in some greens, and they’re always a hit at parties.

What You’ll Need to Make Spinach and Feta Stuffed Mushrooms

12 large mushroom caps (cremini or white mushrooms work best)
1 tablespoon olive oil
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs (preferably panko for extra crunch)
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1/4 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

How to Make Spinach and Feta Stuffed Mushrooms

Prep the mushrooms: Preheat your oven to 375°F (190°C). Clean the mushroom caps by wiping them with a damp cloth and removing the stems. Set the caps aside and finely chop the stems.
Sauté the spinach: Heat olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic, and sauté for 2-3 minutes until softened. Add the chopped spinach and cook until wilted, about 2 minutes more. Season with salt and pepper.
Mix the filling: In a bowl, combine the spinach mixture with the feta cheese, breadcrumbs, and Parmesan. Stir until everything is well combined.
Stuff the mushrooms: Spoon the spinach and feta mixture into each mushroom cap, pressing it down lightly to pack the filling in.
Bake the mushrooms: Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.
Garnish and serve: Sprinkle with fresh parsley and serve hot!

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Fun Variations

You can customize these stuffed mushrooms with different ingredients! Try adding cooked sausage or bacon bits for a meaty twist, or swap the feta for goat cheese or ricotta for a creamier filling. You can also sprinkle some red pepper flakes on top for a little heat!

A Perfect Party Snack

These Spinach and Feta Stuffed Mushrooms are always a crowd favorite at parties, and they’re perfect for serving alongside other appetizers. They look fancy but are super easy to make, so you’ll impress your guests without all the effort.

FAQs

Can I use frozen spinach?
Yes! If you’re using frozen spinach, make sure to thaw it completely and squeeze out the excess water before adding it to the mixture.
Can I make these ahead of time?
Yes, you can prepare the stuffed mushrooms a day ahead and store them in the fridge. When you’re ready to serve, just bake them as directed.
Can I freeze the stuffed mushrooms?
Yes! You can freeze the stuffed mushrooms before baking. Just place them on a baking sheet in a single layer and freeze. Once frozen, transfer them to a freezer bag. When ready to bake, cook from frozen at 375°F for about 25-30 minutes.
What can I substitute for breadcrumbs?
If you need a gluten-free option, try using crushed gluten-free crackers or oats as a substitute for breadcrumbs.
Can I add other cheeses?
Of course! You can mix in some shredded mozzarella, Gruyère, or cheddar cheese for an extra cheesy kick.

These Spinach and Feta Stuffed Mushrooms are the perfect savory bite-sized treat for any occasion. Enjoy them as an appetizer or a tasty side—either way, they won’t last long!