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Spinach and Feta Stuffed Mushrooms

Close-up of baked Spinach and Feta Stuffed Mushrooms served on a white plate.
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Recipe for baked mushrooms filled with a mixture of spinach and feta cheese.

Ingredients

Scale
  • 12 large white button mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, chopped
  • 4 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon 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. Chop the stems finely and set aside. Wipe the mushroom caps clean.
  3. Heat the olive oil in a skillet over medium heat. Add the minced shallot and chopped mushroom stems. Cook until softened, about 3 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the chopped spinach to the skillet. Cook until the spinach wilts completely and any excess liquid evaporates. Remove the skillet from the heat and let the mixture cool slightly.
  6. In a medium bowl, combine the cooled spinach mixture, crumbled feta cheese, Parmesan cheese, black pepper, and salt. Mix well.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the filled mushrooms on the prepared baking sheet.
  9. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden on top.
  10. Serve warm.

Notes

  • To reduce wateriness in the filling, press excess moisture out of the cooked spinach before mixing it with the cheese.
  • You can prepare the filling up to one day ahead and store it covered in the refrigerator. Stuff the mushrooms just before baking.
  • For added texture, mix 2 tablespoons of dried breadcrumbs into the filling mixture.

Nutrition

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