There’s something magical about gathering around the table with family and friends, sharing dishes that have been lovingly prepared. Today, I’m excited to share a recipe that encapsulates the warmth of togetherness and the joy of culinary creativity: Spinach and Feta Stuffed Mushrooms. These bite-sized delights are perfect for any occasion, whether you’re hosting a cozy dinner party or looking for a delicious appetizer to impress your guests. The combination of earthy mushrooms with the savory filling of spinach, feta, and breadcrumbs blends beautifully, creating a dish that’s both nutritious and incredibly satisfying.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4-6
- Skill Level: Easy
Ingredients
- 20 large mushrooms, stems removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems, setting the caps aside.
- Chop the mushroom stems finely.
- In a skillet, heat the olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
- Add the chopped mushroom stems and spinach to the skillet, cooking until the spinach is wilted and any liquid has evaporated, about 3-4 minutes.
- Remove the skillet from heat and stir in the feta cheese, breadcrumbs, salt, pepper, and oregano until well combined.
- Spoon the mixture evenly into the mushroom caps, pressing down lightly to fill them completely.
- Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Helpful Tips
- If you prefer a creamier filling, add a tablespoon of cream cheese to the mixture.
- For a gluten-free version, use gluten-free breadcrumbs.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
Ingredient Substitutions
If you don’t have feta cheese, goat cheese or ricotta can be used as a great alternative. Baby spinach can be replaced with chopped kale or Swiss chard.
Pairings
These Spinach and Feta Stuffed Mushrooms pair beautifully with a crisp white wine like Sauvignon Blanc or a light salad with a lemon vinaigrette. They also make a delightful addition to a charcuterie board.
We hope you enjoy making and sharing these delightful Spinach and Feta Stuffed Mushrooms. We’d love to see your creations! Use #ZynahzRecipes or tag Zynahz on Instagram. Please leave your feedback on our website at Zynahz. Don’t forget to subscribe to our newsletter for the latest updates and follow us on social media for more culinary inspiration.
