Spinach and Feta Stuffed Mushrooms

Spinach and Feta Stuffed Mushrooms are a flavorful and elegant appetizer or side dish that combines the earthy taste of mushrooms with the creamy, tangy flavors of feta cheese and the nutritional benefits of spinach. This dish is perfect for entertaining, as it can be prepared in advance and quickly baked before serving. Here’s how to make Spinach and Feta Stuffed Mushrooms:

Ingredients

  • 24 large cremini or button mushrooms, stems removed
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh lemon juice

Instructions

Prepare the Mushrooms
1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Clean the mushrooms with a damp cloth and remove the stems. Using a small spoon, gently scrape out some of the insides to make room for the filling.
4
Brush the outside of the mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Arrange them, cavity side up, on the prepared baking sheet.
Prepare the Filling
1
Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
3
In a mixing bowl, combine the cooked spinach, crumbled feta cheese, breadcrumbs, Parmesan cheese, dried oregano, and lemon juice. Season with salt and pepper to taste. Mix well until the ingredients are evenly distributed.
Stuff the Mushrooms
1
Spoon the filling into each mushroom cap, pressing down slightly to pack the filling in.
Bake
1
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve
1
Let the mushrooms cool for a few minutes before serving. They can be served warm or at room temperature.

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