Spinach and Feta Stuffed Mushrooms
These Spinach and Feta Stuffed Mushrooms are the perfect savory bite for any occasion. Filled with a creamy, flavorful spinach and feta mixture, they’re an appetizer or side dish that will impress your guests and satisfy your cravings!
Ingredients
- 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)
Instructions
- 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, sautéing 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!
Notes
- Make ahead: You can prepare these mushrooms the day before and store them in the fridge. Just pop them in the oven when you're ready to serve.
- Freezing: Freeze the stuffed mushrooms before baking. Once frozen, store them in a freezer bag. To bake, cook from frozen at 375°F for about 25-30 minutes.
- Breadcrumb substitution: Use gluten-free crackers or oats if you need a gluten-free option!