Name: Spinach and Feta Stuffed Mushrooms Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 12-16 large Portobello mushrooms (4-5 inches in diameter); 10 ounces fresh spinach (preferably baby spinach); 4 ounces feta cheese, crumbled; 1 medium yellow onion, diced; 3-4 cloves garlic, minced; 4 ounces cream cheese, softened; ½ cup breadcrumbs (Panko or Italian); ¼ cup Parmesan cheese, grated; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 3 tablespoons olive oil (extra virgin recommended)

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Introduction

Spinach and Feta Stuffed Mushrooms are a delightful combination of earthy mushrooms and a rich, creamy filling. This appetizer is perfect for entertaining or as a flavorful side dish. Simple to make and packed with Mediterranean flavors, they’re sure to impress.

Four stuffed mushrooms are placed on a white plate with a subtle patterned edge. Each mushroom has three layers: the bottom layer is a dark brown mushroom cap with a textured surface, the middle layer is a bright green, finely chopped spinach mixture, and the top layer is crumbled white cheese with golden toasted breadcrumbs scattered over it. Some golden oil droplets are visible on the plate around the mushrooms, and a few crumbs are scattered near them. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12-16 large Portobello mushrooms (4-5 inches in diameter)
10 ounces fresh spinach
4 ounces feta cheese, crumbled
1 medium yellow onion, diced
3-4 cloves garlic, minced
4 ounces cream cheese, softened
½ cup breadcrumbs (panko or Italian)
¼ cup Parmesan cheese, grated
3 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). Gently wipe the mushroom caps with a damp paper towel to clean, then remove and finely chop the stems. Optionally scrape out the brown gills from the caps. Brush the inside and outside of each cap with olive oil and season with salt and pepper.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté diced onion and chopped mushroom stems for 5-7 minutes until softened. Add minced garlic and cook for 1 minute. Add spinach in batches, stirring until wilted. Cook off any excess moisture from the mixture, then transfer to a large bowl.
Step 3: To the spinach mixture, add crumbled feta, softened cream cheese, breadcrumbs, grated Parmesan, oregano, thyme, and red pepper flakes if using. Season with salt and black pepper, then mix until well combined.
Step 4: Spoon the filling into each mushroom cap, mounding slightly. Place the stuffed mushrooms on a baking sheet lined with parchment paper or foil. Bake for 20-25 minutes until the mushrooms are tender and the filling is golden.
Step 5: For extra browning, broil the mushrooms for 1-2 minutes at the end, watching carefully. Let them rest a few minutes before serving. Garnish with fresh parsley or chives if desired and serve warm.

Tips & Variations

Use baby spinach for a tender texture and faster cooking.
Substitute cream cheese with ricotta for a lighter filling.
Try adding chopped sun-dried tomatoes or olives for extra Mediterranean flair.
Use Italian seasoned breadcrumbs to boost the flavor without extra herbs.
Omit red pepper flakes or adjust the amount to suit your heat preference.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes or until warmed through to keep the texture intact. Avoid microwaving as it can make them soggy.

How to Serve

Two stuffed portobello mushrooms sit on a large white plate placed on a white marbled surface. Each mushroom has a thick, dark brown base cap, filled with a vibrant green mixture that looks like chopped spinach and herbs. On top of the green layer, there is a crumbly, grainy light beige topping that appears toasted or baked, giving a crunchy texture. The mushrooms are placed slightly apart, showing the open filled tops clearly. In the background, a blue and white cloth partially covers the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms instead of Portobello?

Yes, cremini or large white button mushrooms work well too, though the baking time might be slightly shorter due to their size.

Can I prepare the filling ahead of time?

Absolutely! Prepare the filling up to a day in advance and store it in the fridge. Stuff the mushrooms just before baking for the best texture and flavor.