Spinach and Feta Stuffed Mushrooms (30-35 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Spinach and feta stuffed mushrooms are a delightful dish that combines earthy mushrooms with a flavorful filling of spinach, feta cheese, and aromatic herbs. These bite-sized morsels are easy to make and pack a punch of savory goodness. The mushrooms are first hollowed out and then filled with a mixture of sautéed spinach, tangy feta cheese, garlic, and a blend of herbs and spices. Baked until golden and bubbling, these stuffed mushrooms are a crowd-pleasing option to serve with pasta or a simple salad for a complete vegetarian meal.

  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 12 large mushrooms, preferably cremini or button mushrooms
  • 2 cups fresh spinach, finely chopped
  • 1/2 cup crumbled feta cheese
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley or dill, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Clean the mushrooms and remove the stems. Carefully hollow out the mushroom caps, creating a cavity for the filling. Set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
  5. In a bowl, combine the sautéed spinach, crumbled feta cheese, dried oregano, dried thyme, salt, and pepper. Mix well to incorporate all the ingredients.
  6. Spoon the spinach and feta mixture into the mushroom caps, filling each one generously.
  7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
  8. Once baked, remove the mushrooms from the oven and let them cool for a few minutes. Garnish with fresh parsley or dill before serving.

Notes

When choosing mushrooms, look for firm and plump ones without any signs of discoloration or mushiness. It’s important to hollow out the mushroom caps to create enough space for the filling. You can save the mushroom stems and use them in other dishes or add them to the filling for extra flavor. Feel free to customize the filling by adding ingredients like diced tomatoes, chopped olives, or grated Parmesan cheese for additional depth of flavor. For a crispier topping, sprinkle some breadcrumbs or grated cheese on top of the filled mushrooms before baking. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 2g
  • Sodium: 560mg
  • Fat: 16g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 40mg

Pair this with...

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.

For Tomorrow's Dinner

Spinach and Tomato Frittata (35 Minutes)

Chicken and Mushroom Quiche Lorraine (40-45 Minutes)

Asparagus Pesto and Sundried Tomato Pasta (35 Minutes)

Spinach and Artichoke Chicken Thighs (30 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 20,346 others here - thanks for stopping by!