Easter Spinach and Feta Stuffed Mushrooms

Easter at our house is always a joyous occasion filled with family, laughter, and of course, delicious food. This year, I wanted to try something a little different for our appetizer spread, moving away from the usual dips and crudités. That’s when I stumbled upon the idea of Spinach and Feta Stuffed Mushrooms. Intrigued by the combination of earthy mushrooms, creamy feta, and vibrant spinach, I decided to give it a go. Let me tell you, these little bites were an absolute hit! From the moment they came out of the oven, the aroma filled the kitchen with savory goodness. The family devoured them, raving about the perfectly balanced flavors and textures. The tender mushrooms, the salty feta, the earthy spinach, all harmonized beautifully. Even my picky nephew, who usually shies away from vegetables, couldn’t resist sneaking a few. These Easter Spinach and Feta Stuffed Mushrooms are not only incredibly flavorful but also surprisingly easy to make, making them the perfect appetizer for any spring gathering or holiday feast. They are now a definite contender for our Easter table tradition!

Ingredients for Easter Spinach and Feta Stuffed Mushrooms

• 1.5 lbs Cremini Mushrooms (or White Button Mushrooms): These form the base of our appetizer, offering an earthy and meaty texture. Choose mushrooms that are firm and have closed caps for the best stuffing.
• 10 oz Fresh Spinach: Provides a vibrant green color and a boost of nutrients. Fresh spinach wilts down beautifully and adds a subtle earthy sweetness.
• 8 oz Feta Cheese: Crumbled feta cheese brings a salty, tangy, and creamy element to the filling, perfectly complementing the spinach and mushrooms. Opt for block feta packed in brine for a richer flavor.
• 1/2 cup Breadcrumbs (Panko or Regular): Breadcrumbs help bind the filling together and add a slightly crispy texture. Panko breadcrumbs will give a lighter and crispier texture, while regular breadcrumbs offer a denser, more traditional feel.
• 1/4 cup Olive Oil: Used for sautéing the vegetables and adding richness to the filling. Extra virgin olive oil is recommended for its flavor and health benefits.
• 2 cloves Garlic: Minced garlic adds a pungent and aromatic flavor that enhances the overall taste of the stuffing. Fresh garlic is always best, but pre-minced garlic can be used for convenience.
• 1 small Onion (or 2 Shallots): Finely diced onion or shallots provide a subtle sweetness and savory depth to the filling. Shallots offer a milder and slightly sweeter flavor compared to yellow onions.
• 1/4 cup Fresh Parsley: Chopped fresh parsley adds a bright, herbaceous note and a touch of freshness to the dish. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor.
• 1 Lemon: Zest and juice of one lemon bring a zesty brightness and acidity that cuts through the richness of the feta and spinach, balancing the flavors.
• 1/4 teaspoon Red Pepper Flakes (Optional): Adds a subtle kick of heat to the filling, enhancing the other flavors without being overpowering. Omit if you prefer a completely mild flavor.
• Salt and Black Pepper: To taste, for seasoning and enhancing the natural flavors of the ingredients. Freshly ground black pepper is always recommended for its bolder flavor.

Instructions: How to Make Easter Spinach and Feta Stuffed Mushrooms

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently wash the mushrooms under cool water and pat them dry with paper towels. Carefully remove the stems from each mushroom cap. To do this, you can gently twist and pull the stems. Set the mushroom caps aside. Don’t discard the stems! We’ll be using them in the filling for extra flavor and texture.
2. Sauté Mushroom Stems and Aromatics: Finely chop the mushroom stems, onion (or shallots), and garlic. Heat olive oil in a large skillet over medium heat. Add the chopped mushroom stems, onion (or shallots), and garlic to the skillet. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant. Sautéing these ingredients first develops their flavors and ensures they are cooked through in the final dish.
3. Wilt the Spinach: Add the fresh spinach to the skillet with the sautéed vegetables. Cook, stirring occasionally, until the spinach has wilted down significantly. This usually takes just a few minutes. Don’t overcook the spinach, as it can become mushy. You just want it to wilt and reduce in volume.
4. Combine Filling Ingredients: Remove the skillet from the heat. In a large bowl, combine the wilted spinach and vegetable mixture, crumbled feta cheese, breadcrumbs, chopped parsley, lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper. Mix everything together thoroughly until well combined. Taste the filling and adjust seasoning as needed. You might want to add a little more salt, pepper, or lemon juice depending on your preference.
5. Stuff the Mushroom Caps: Lightly brush the inside and outside of the mushroom caps with a little olive oil. This will help them roast evenly and prevent them from drying out. Using a spoon or your fingers, generously stuff each mushroom cap with the spinach and feta filling. Mound the filling slightly on top, as it will shrink down a bit during baking.
6. Bake the Stuffed Mushrooms: Arrange the stuffed mushrooms on a baking sheet. You can line the baking sheet with parchment paper for easier cleanup, but it’s not essential. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. The mushrooms will release some liquid during baking, which is normal.
7. Broil for Extra Browning (Optional): For extra browning and a slightly crispier top, you can broil the stuffed mushrooms for the last 1-2 minutes of baking. Keep a close eye on them to prevent burning.
8. Serve and Enjoy: Remove the baking sheet from the oven and let the stuffed mushrooms cool slightly before serving. Garnish with extra fresh parsley or a sprinkle of lemon zest if desired. These Easter Spinach and Feta Stuffed Mushrooms are best served warm, but they can also be enjoyed at room temperature.

Nutrition Facts for Easter Spinach and Feta Stuffed Mushrooms

(Based on an estimated serving size of 2 stuffed mushrooms. Nutritional values are approximate and can vary based on specific ingredients and brands used.)

• Servings: Approximately 12 servings (24 stuffed mushrooms total)
• Calories per Serving (2 stuffed mushrooms): Approximately 180-220 calories
• Fat: 12-15 grams
• Saturated Fat: 5-7 grams

(Please note: For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you are using.)

Preparation Time for Easter Spinach and Feta Stuffed Mushrooms

• Prep Time: Approximately 30-40 minutes (including cleaning mushrooms, chopping vegetables, and making the filling). This involves all the hands-on time required to get the mushrooms ready for baking.
• Cook Time: 20-25 minutes (baking time in the oven). This is the time it takes for the mushrooms to cook through and the filling to become golden brown.
• Total Time: Approximately 50-65 minutes. From start to finish, you can have these delicious stuffed mushrooms ready in just under an hour. This makes them a relatively quick and easy appetizer option, perfect for busy holiday preparations.

How to Serve Easter Spinach and Feta Stuffed Mushrooms

These versatile stuffed mushrooms can be served in a variety of ways, making them perfect for different occasions. Here are some serving suggestions:

• As an Appetizer:
  • Party Platter: Arrange the warm stuffed mushrooms on a platter, garnished with fresh parsley or lemon wedges. They make an elegant and flavorful addition to any appetizer spread.
  • Passed Appetizers: Serve them as passed hors d’oeuvres at a cocktail party or Easter gathering. They are easy to eat in just a few bites.
  • Buffet Style: Include them on a buffet table as a vegetarian appetizer option. They hold their shape well and can be enjoyed at room temperature as well.
• As a Side Dish:
  • Alongside a Main Course: Serve a few stuffed mushrooms as a flavorful side dish to grilled chicken, roasted lamb, or baked ham, especially for an Easter feast.
  • Vegetarian Main Course Component: For a lighter vegetarian meal, serve a larger portion of stuffed mushrooms alongside a fresh salad or roasted vegetables.
  • Brunch Addition: Incorporate them into a brunch spread along with quiches, frittatas, and other breakfast or brunch favorites.
• Serving Temperature & Garnishes:
  • Warm is Best: While they are delicious at room temperature, Easter Spinach and Feta Stuffed Mushrooms are best served warm, right out of the oven.
  • Fresh Parsley Garnish: A sprinkle of freshly chopped parsley adds a pop of color and freshness.
  • Lemon Wedges: Serve with lemon wedges for guests to squeeze a little extra lemon juice over the mushrooms if desired, enhancing the bright flavors.
  • Crumbled Feta: A light sprinkle of extra crumbled feta cheese can add visual appeal and reinforce the feta flavor.
  • Dipping Sauce (Optional): While flavorful on their own, you could offer a light dipping sauce such as a lemon-herb aioli or a balsamic glaze for those who prefer a sauce.

Additional Tips for Perfect Easter Spinach and Feta Stuffed Mushrooms

To ensure your Easter Spinach and Feta Stuffed Mushrooms are a resounding success, keep these helpful tips in mind:

• 1. Choose the Right Mushrooms: Cremini mushrooms (also known as baby bellas) or white button mushrooms are ideal for stuffing due to their size and shape. Look for mushrooms that are firm, plump, and have closed caps. Avoid mushrooms that are bruised or slimy.
• 2. Don’t Overcrowd the Pan: When sautéing the vegetables and spinach, make sure not to overcrowd the skillet. Overcrowding can cause steaming instead of sautéing, which will result in soggy vegetables. Work in batches if necessary to ensure proper browning and flavor development.
• 3. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, it’s important to squeeze out as much excess moisture as possible. Excess water can make the filling soggy and dilute the flavors. You can do this by placing the wilted spinach in a clean kitchen towel or cheesecloth and squeezing firmly.
• 4. Taste and Season the Filling Generously: Before stuffing the mushrooms, always taste the filling and adjust the seasoning to your liking. Feta cheese is salty, so be mindful of the amount of salt you add. You can always add more seasoning, but it’s harder to take it away.
• 5. Don’t Overstuff the Mushrooms: While you want to generously stuff the mushroom caps, avoid overstuffing them to the point where the filling is overflowing and unstable. Overstuffed mushrooms can be difficult to handle and may lose their filling during baking.
• 6. Bake Until Tender, Not Mushy: Bake the stuffed mushrooms until the mushrooms are tender but not mushy. Overbaking can result in rubbery mushrooms. The mushrooms should be easily pierced with a fork and the filling should be heated through and golden brown.
• 7. Make Ahead for Convenience: You can prepare the filling for the stuffed mushrooms ahead of time, up to a day in advance. Store the filling in an airtight container in the refrigerator. When ready to bake, simply stuff the mushrooms and bake as directed. You can also stuff the mushrooms ahead of time and keep them refrigerated, unbaked, for a few hours before baking.
• 8. Get Creative with Variations: Feel free to customize the filling to your liking. You can add other ingredients such as sun-dried tomatoes, artichoke hearts, roasted red peppers, or different herbs like thyme or oregano. You can also experiment with different cheeses, such as goat cheese or ricotta cheese, in combination with or instead of feta.

FAQ: Frequently Asked Questions about Easter Spinach and Feta Stuffed Mushrooms

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach, but fresh spinach is preferred for its texture and flavor. If using frozen spinach, be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling. This is even more crucial with frozen spinach than fresh spinach to avoid a watery filling.

Q2: Can I make these stuffed mushrooms vegetarian or vegan?
A: These stuffed mushrooms are already vegetarian. To make them vegan, you would need to substitute the feta cheese. You can use a vegan feta alternative or create a creamy vegan filling using ingredients like cashews, nutritional yeast, and lemon juice for a cheesy flavor. You can also simply omit the feta and focus on enhancing the flavor with herbs, garlic, and lemon.

Q3: Can I prepare these stuffed mushrooms ahead of time and freeze them?
A: It’s not recommended to freeze fully baked stuffed mushrooms as the texture of the mushrooms can become somewhat watery and mushy upon thawing. However, you can prepare the filling ahead of time and freeze it. Thaw the filling completely before stuffing the mushrooms and baking as directed. Alternatively, you can stuff the mushrooms and freeze them unbaked. Bake them directly from frozen, adding about 10-15 minutes to the baking time, ensuring they are cooked through.

Q4: What if I don’t have breadcrumbs? Can I use something else?
A: Yes, if you don’t have breadcrumbs, you can use other alternatives to bind the filling. Crushed crackers (like Ritz or saltines), finely ground nuts (like almonds or walnuts), or even cooked quinoa or rice can be used as substitutes for breadcrumbs.

Q5: How long do leftover stuffed mushrooms last in the refrigerator?
A: Leftover cooked stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through before serving.

Q6: Can I use different types of mushrooms for this recipe?
A: While cremini or white button mushrooms are commonly used, you can experiment with other types of mushrooms like portobello (baby portobellos would be a good size), or shiitake mushrooms. Just be mindful of the size and adjust baking time accordingly. Larger mushrooms may require a longer baking time.

Q7: Are these stuffed mushrooms gluten-free?
A: No, as written, this recipe is not gluten-free because it contains breadcrumbs. To make it gluten-free, simply substitute the regular breadcrumbs with gluten-free breadcrumbs. Ensure all other ingredients are also gluten-free if you are strictly following a gluten-free diet.

Q8: Can I add meat to the filling?
A: While this recipe is designed to be vegetarian, you can certainly add cooked meat to the filling if you desire. Cooked and crumbled sausage, bacon, or ground beef would be delicious additions. Make sure the meat is fully cooked before adding it to the filling and stuffing the mushrooms. This would transform them into a heartier appetizer.