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Spinach and Feta Stuffed Mushrooms

Close-up of baked Spinach and Feta Stuffed Mushrooms with golden-brown cheese topping on a white platter.
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A simple recipe for oven-baked mushroom caps filled with a savory mixture of spinach and feta cheese, perfect as an appetizer or side dish.

Ingredients

Scale
  • 1 pound white or cremini mushrooms, stems removed
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, finely chopped
  • 4 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 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. Wipe the mushroom caps clean. Finely chop the removed stems and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced shallot. Cook until softened, about 5 minutes.
  4. Add the minced garlic and chopped spinach to the skillet. Cook until the spinach wilts completely and any liquid evaporates. Remove from heat and let the mixture cool slightly.
  5. In a medium bowl, combine the cooled spinach mixture, crumbled feta cheese, Parmesan cheese, egg yolk, pepper, and salt. Mix well until everything is evenly combined.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  7. Place the stuffed 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.
  9. Serve warm.

Notes

  • If you use frozen spinach, thaw it completely and squeeze out all excess water before mixing it into the filling. This prevents a soggy result.
  • For a richer flavor, you can add 1/4 cup of breadcrumbs to the filling mixture.
  • You can prepare the stuffed mushrooms up to 24 hours ahead. Cover and refrigerate them before baking. Add 5 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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