Spinach & Feta Stuffed Mushrooms Recipe

Ingredients

• 12 large button mushrooms, stems removed and finely chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• Fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
3. Stir in the chopped mushroom stems, cooking until they release their moisture and begin to brown, around 5 minutes.
4. Add the fresh spinach to the skillet, cooking until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a medium bowl, combine the feta cheese, cream cheese, and Parmesan cheese. Mix in the cooked vegetable mixture, adding salt, pepper, and oregano to taste.
6. Spoon the filling generously into each mushroom cap, arranging them on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
8. Garnish with fresh parsley before serving warm.

Helpful Tips

For a variation, try adding some finely chopped sun-dried tomatoes or olives to the filling for an extra burst of flavor. If you’re a fan of heat, a pinch of red pepper flakes can be a delightful addition.

Storage Instructions

These spinach and feta stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

Pairings

Serve these stuffed mushrooms with a light side salad and a glass of chilled white wine for a complete meal. They also make an excellent starter before a hearty pasta dish or grilled chicken.