Spinach and Feta Stuffed Mushrooms Recipe
These Spinach and Feta Stuffed Mushrooms are a delicious and savory appetizer featuring meaty Portobello mushroom caps filled with a creamy mixture of sautéed spinach, feta, cream cheese, garlic, and aromatic herbs. Baked to perfection with a golden Parmesan crust, they offer a delightful blend of textures and Mediterranean flavors that are sure to impress at any gathering or as a tasty snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12-16 stuffed mushrooms (serves 4-6 as an appetizer) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Mushrooms
- 12–16 large Portobello mushrooms (4–5 inches in diameter)
Filling
- 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
Additional Ingredients
- 3 tablespoons olive oil (extra virgin recommended)
Instructions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean each mushroom cap gently using a damp paper towel to remove dirt, avoiding water so they don’t become soggy. Remove the stems carefully and set aside. Using a small spoon, optionally scrape out the brown gills to create more room and reduce moisture. Lightly brush both sides of each mushroom cap with olive oil and season the cavity with salt and pepper.
- Prepare the Filling: Finely chop the reserved mushroom stems. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and chopped stems, sautéing for 5-7 minutes until softened and translucent. Stir in minced garlic and cook for 1 additional minute until fragrant. Add the fresh spinach in batches, stirring until wilted and bright green. Continue cooking for a few more minutes to evaporate excess moisture from the mixture. Transfer to a large bowl and mix in crumbled feta, softened cream cheese, breadcrumbs, grated Parmesan, dried oregano, dried thyme, red pepper flakes (if using), and season with salt and pepper. Combine thoroughly until the filling is evenly mixed.
- Stuff and Bake the Mushrooms: Spoon the prepared filling generously into each mushroom cap, mounding slightly. Arrange stuffed mushrooms on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is heated through with a light golden top. For extra browning, broil for 1-2 minutes but watch closely to avoid burning. Allow the mushrooms to rest for a few minutes before serving.
- Serve and Enjoy: Optionally garnish with freshly chopped parsley or chives to add a touch of freshness and color. Serve warm as an appetizer, side dish, or a light meal to enjoy the full Mediterranean flavor profile.
Notes
- Do not wash mushrooms under running water; use a damp cloth to clean.
- Removing the gills is optional but helps reduce moisture and creates more room for filling.
- Use full-fat cream cheese for best texture; reduced-fat can be substituted.
- Panko breadcrumbs will yield a lighter texture, while Italian breadcrumbs add more flavor.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
- Broiling at the end is optional but can add a nice golden crust to the filling.
- These stuffed mushrooms can be prepared a few hours ahead and baked just before serving.
Keywords: Stuffed mushrooms, spinach and feta, vegetarian appetizer, baked mushrooms, Mediterranean recipe, party appetizer, healthy snack
