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Spinach and Feta Stuffed Mushrooms

A hand holding one perfectly baked Spinach and Feta Stuffed Mushroom, showing the cheesy filling.
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A simple recipe for baking mushroom caps filled with a savory mixture of spinach and feta cheese, perfect as an appetizer or side dish.

Ingredients

Scale
  • 1 pound white button or cremini mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 4 ounces feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (Panko recommended)
  • 1 large egg, lightly beaten
  • 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. Clean the mushrooms gently with a damp cloth. Carefully remove the stems. Finely chop the stems and set them aside.
  3. Heat the olive oil in a small skillet over medium heat. Sauté the minced shallot and chopped mushroom stems until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  4. In a medium bowl, combine the cooled sautéed mixture, squeezed dry spinach, crumbled feta cheese, Parmesan cheese, breadcrumbs, beaten egg, pepper, and salt. Mix until everything is evenly combined.
  5. Spoon the filling mixture evenly into the mushroom caps, mounding it slightly.
  6. Place the stuffed mushrooms on the prepared baking sheet.
  7. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.

Notes

  • Squeeze the thawed spinach very dry; excess moisture makes the filling watery.
  • If you prefer a crispier top, sprinkle a few extra breadcrumbs over the filling before baking.
  • You can substitute goat cheese for half of the feta for a tangier flavor.
  • Prepare the filling up to one day ahead and store it covered in the refrigerator. Stuff the mushrooms just before baking.

Nutrition

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