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Spinach and Feta Stuffed Mushrooms Recipe

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4.3 from 7 reviews

Delightful and savory Spinach and Feta Stuffed Mushrooms featuring cremini mushrooms filled with a flavorful mixture of sautéed mushroom stems, onions, sundried tomatoes, spinach, parsley, and fat free feta cheese, baked to golden perfection. A perfect appetizer or party snack that is light yet satisfying.

Ingredients

Vegetables and Herbs

  • 1 lb Cremini Mushrooms (AKA Baby Bellas), cleaned
  • ½ medium Onion, minced
  • ¼ cup Sundried Tomatoes in oil, minced
  • 2 garlic cloves, minced
  • 8 oz Frozen Spinach, thawed and excess liquid squeezed out
  • ¼ cup Chopped Parsley

Dairy and Oils

  • 2 tsp Olive Oil
  • ¼ cup Fat Free Feta Cheese

Seasoning

  • Freshly Ground Black Pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400° F (204° C) to prepare for baking the stuffed mushrooms.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  3. Prep Mushrooms: Gently remove the stems from the mushroom caps and arrange the caps top side down on the prepared baking sheet.
  4. Chop Stems: Finely chop the removed mushroom stems to prepare them for the stuffing mixture.
  5. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems, minced onion, minced sundried tomatoes, and garlic cloves. Sauté until the onions become translucent and all ingredients are tender.
  6. Add Spinach and Cheese: Turn off the heat and stir in the thawed, squeezed spinach, chopped parsley, fat free feta cheese, and freshly ground black pepper. Mix well until all ingredients are evenly combined.
  7. Stuff Mushrooms: Carefully spoon the prepared filling into each mushroom cap, packing it down gently to fill them thoroughly.
  8. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-30 minutes, until the mushrooms are browned and no longer release moisture.
  9. Serve: Remove from the oven and serve immediately to enjoy the mushrooms at their best texture and flavor.

Notes

  • Ensure to squeeze out any excess moisture from the thawed spinach to prevent soggy mushrooms.
  • Use fat free feta cheese to keep the dish light and lower in fat.
  • Freshly ground black pepper can be adjusted according to taste preference.
  • For a stronger flavor, you can briefly broil the mushrooms for 1-2 minutes at the end of baking for extra browning.
  • This recipe serves 20, making it ideal for parties or gatherings.

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