Spinach & Feta Stuffed Mushrooms

Spinach and feta stuffed mushrooms have become a staple appetizer in our home, and for good reason. The first time I made them, I was looking for something impressive yet relatively easy to prepare for a dinner party. The aroma alone, as the mushrooms baked in the oven, was enough to make everyone’s mouths water. And the taste? Absolutely divine! The earthy mushrooms, combined with the creamy, salty feta and the vibrant spinach, create a flavor explosion that’s both comforting and sophisticated. Even my kids, who are sometimes picky eaters, devoured them. Since then, these stuffed mushrooms have made numerous appearances at gatherings, potlucks, and even as a delightful side dish for family dinners. They are always a hit, and I’m constantly asked for the recipe. If you’re looking for a vegetarian appetizer that’s guaranteed to impress, look no further. This spinach and feta stuffed mushroom recipe is a winner!

Ingredients

• Large Cremini Mushrooms: 1 pound, also known as baby bellas, these provide a meaty texture and earthy flavor, perfect for stuffing.
• Fresh Spinach: 5 ounces, roughly chopped, adds a healthy dose of greens and a subtle earthy sweetness to the filling.
• Feta Cheese: 4 ounces, crumbled, provides a salty, tangy, and creamy element that complements the spinach and mushrooms beautifully.
• Onion: 1 small, finely diced, forms the aromatic base of the filling and adds a touch of sweetness.
• Garlic: 2 cloves, minced, infuses the filling with a pungent and savory flavor.
• Breadcrumbs: ½ cup, plain or panko, helps bind the filling together and adds a slight textural crunch.
• Parmesan Cheese: ¼ cup, grated, enhances the savory and cheesy notes of the filling and browns beautifully in the oven.
• Olive Oil: 3 tablespoons, used for sautéing and drizzling, adds richness and helps the mushrooms and filling cook perfectly.
• Lemon Juice: 1 tablespoon, fresh, brightens the flavors of the filling and adds a touch of acidity.
• Dried Oregano: 1 teaspoon, provides a warm, slightly peppery, and aromatic Mediterranean flavor.
• Salt: To taste, enhances all the flavors in the recipe.
• Black Pepper: Freshly ground, to taste, adds a subtle spice and complexity.
• Fresh Parsley: 2 tablespoons, chopped, for garnish, adds freshness and a pop of color.

Instructions

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently wash the mushrooms and remove the stems. Finely chop the mushroom stems and set aside. Using a spoon, carefully scrape out any remaining gills from the mushroom caps to create more space for the filling and prevent them from becoming watery during baking.
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and chopped mushroom stems to the skillet and cook for another 3-5 minutes, until the stems are tender and the garlic is fragrant. Stir occasionally to prevent burning.
3. Wilt the Spinach: Add the chopped spinach to the skillet and cook until it wilts down, which should only take a minute or two. Stir frequently to ensure even wilting. Once wilted, remove the skillet from the heat and drain any excess liquid from the spinach mixture. You can press the mixture against the side of the skillet with a spoon to remove the liquid effectively.
4. Combine the Filling: In a medium bowl, combine the sautéed spinach and mushroom mixture, crumbled feta cheese, breadcrumbs, grated Parmesan cheese, lemon juice, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed. You might want to add a little more salt or pepper depending on the saltiness of your feta and personal preference.
5. Stuff the Mushrooms: Lightly brush the mushroom caps with the remaining 1 tablespoon of olive oil, both inside and out. This will help them roast nicely and prevent them from drying out. Place the mushroom caps, open side up, in a baking dish. Spoon the spinach and feta filling generously into each mushroom cap, mounding it slightly. Don’t be afraid to pack the filling in; the mushrooms will shrink a little during baking.
6. Bake the Mushrooms: 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 should be easily pierced with a fork, and the filling should be bubbly and slightly crispy on top.
7. Garnish and Serve: Remove the baking dish from the oven and let the stuffed mushrooms cool slightly before serving. Garnish with freshly chopped parsley for a touch of freshness and visual appeal. Serve warm as an appetizer, side dish, or light vegetarian meal.

Nutrition Facts

(Per serving, approximate, based on 6 servings)

• Serving Size: 2 stuffed mushrooms
• Calories: 180 kcal
• Fat: 12g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 20 minutes (includes washing, chopping vegetables, and preparing the filling)
• Cook Time: 25 minutes (baking time in the oven)
• Total Time: 45 minutes (from start to finish, ready to serve)

This recipe is quick and easy to prepare, making it perfect for weeknight appetizers or last-minute gatherings.

How to Serve

• Appetizer:
  • Arrange the spinach and feta stuffed mushrooms on a platter for a beautiful and inviting appetizer spread.
  • Serve them warm as a starter for dinner parties, holiday gatherings, or cocktail parties.
  • Pair with toothpicks or small appetizer forks for easy serving and eating.
• Side Dish:
  • Serve alongside grilled chicken, fish, or steak for a flavorful and vegetarian-friendly side.
  • Complement a roasted vegetable platter or salad for a balanced and satisfying meal.
  • Offer as a side dish at potlucks or barbecues to provide a delicious vegetarian option.
• Light Vegetarian Meal:
  • Enjoy a few stuffed mushrooms as a light lunch or dinner.
  • Pair with a side salad for a more substantial and complete vegetarian meal.
  • Serve with crusty bread for dipping into any leftover filling or juices.
• Serving Occasions:
  • Perfect for holiday appetizers like Thanksgiving, Christmas, or Easter.
  • Ideal for game day snacks, birthday parties, or casual get-togethers.
  • Elegant enough for more formal dinner parties or special occasions.

Additional Tips

Mushroom Variety

While cremini mushrooms are the recommended choice for this recipe due to their rich flavor and firm texture, feel free to explore other varieties to suit your taste and presentation needs. White button mushrooms are the most common and widely available option, and they offer a milder flavor that allows the stuffing to shine. On the other hand, if you decide to use portobello mushrooms, their larger size makes them ideal for a heartier appetizer. When using portobello mushrooms, consider slicing them into wedges after stuffing. This not only makes them easier to serve as finger food but also enhances their visual appeal on a platter. Keep in mind that portobello mushrooms may require a slightly longer baking time due to their denser texture, so monitor them closely to achieve the perfect level of tenderness.

Spice it Up

If you enjoy a little heat, don’t hesitate to enhance your spinach and feta filling with spices. A pinch of red pepper flakes can add a pleasant warmth without overwhelming the other flavors. For those who prefer a more pronounced spicy kick, finely diced jalapeño peppers are an excellent addition. Be sure to remove the seeds and membranes for a milder taste, or keep them if you’re up for a challenge! For an interesting twist, consider experimenting with smoked paprika or a dash of cayenne pepper to introduce a unique depth of flavor that complements the earthiness of the mushrooms.

Cheese Variations

Cheese is a versatile ingredient that can elevate your stuffed mushrooms to new heights. While feta cheese is a classic choice for its tangy flavor, don’t shy away from experimenting with other cheese varieties. Adding ricotta cheese to the filling will provide an extra creamy texture that balances the savory elements beautifully. Additionally, consider topping your stuffed mushrooms with a sprinkle of Gruyère or mozzarella cheese just before baking. This will create a luscious, gooey cheese layer that melts to perfection, enhancing both the taste and visual allure of your dish. For a gourmet touch, try incorporating crumbled goat cheese or even a sharp cheddar for a delightful contrast.

Herb Infusions

Fresh herbs can transform your stuffed mushrooms into a fragrant and flavorful treat. Consider adding chopped fresh thyme, rosemary, or basil to your spinach and feta filling. Each herb brings its unique profile—thyme offers a subtle earthiness, rosemary adds a piney fragrance, and basil lends a fresh, slightly sweet note. To further intensify the herbaceous flavor, sprinkle additional fresh herbs over the mushrooms just before baking. This not only enhances the aroma but also adds a vibrant pop of color, making your dish even more visually appealing.

Nutty Crunch

For an unexpected textural contrast, incorporate toasted pine nuts or chopped walnuts into your filling. Their nutty flavor complements the earthiness of the mushrooms and the creaminess of the cheese, creating a delightful balance in each bite. Be sure to toast the nuts beforehand to enhance their flavor and crunch—simply place them in a dry skillet over medium heat, stirring frequently until golden and fragrant. This small step can significantly elevate your dish, adding both flavor and a satisfying crunch that contrasts beautifully with the tender mushrooms.

Make-Ahead Magic

Planning ahead can save time and stress, especially when hosting gatherings. You can prepare your stuffed mushrooms up to 24 hours in advance, making them an excellent option for entertaining. After assembling the mushrooms, cover them tightly with plastic wrap and store them in the refrigerator. When you’re ready to serve, simply bake them as directed, adding an extra few minutes to the baking time if they are cold from the fridge. This make-ahead strategy allows you to enjoy your time with guests rather than spending all your time in the kitchen.

Freezing for Later

If you want to prepare your stuffed mushrooms well in advance, consider freezing them for later enjoyment. After baking, let the mushrooms cool completely to prevent condensation. Arrange them in a single layer on a baking sheet and freeze until solid—this prevents them from sticking together. Once frozen, transfer the mushrooms to an airtight container or freezer bag for longer storage. When you’re ready to indulge, reheat the stuffed mushrooms directly from frozen in a preheated 350°F (175°C) oven for about 20-25 minutes, or until they are heated through. This allows you to enjoy a delicious appetizer with minimal effort on busy days.

Serving Sauce

Though these stuffed mushrooms are delightful on their own, pairing them with a well-chosen dipping sauce can elevate your culinary creation to new heights. Consider a zesty lemon-herb aioli, which combines the brightness of lemon with the richness of garlic and herbs for a sophisticated touch. Alternatively, a balsamic glaze offers a sweet-tart contrast that complements the savory stuffing. For a creamier option, a garlic sauce made with sour cream or yogurt can add a luscious element that enhances the overall flavor profile. These sauces not only enhance the taste but also add an extra layer of sophistication to your appetizer spread, making your dish a standout at any gathering.

FAQ Section

Q1: Can I make these stuffed mushrooms vegan?
A1: Absolutely! To make these stuffed mushrooms vegan, simply substitute the feta and Parmesan cheese with vegan alternatives. There are many delicious vegan feta and Parmesan-style cheeses available in most grocery stores. You can also add nutritional yeast to the filling for a cheesy, umami flavor. Ensure your breadcrumbs are also vegan-friendly.

Q2: I don’t have cremini mushrooms, can I use white button mushrooms instead?
A2: Yes, white button mushrooms are a perfectly acceptable substitute for cremini mushrooms in this recipe. They have a milder flavor but will still work well. You might need to adjust the baking time slightly as button mushrooms can sometimes cook a bit faster. Just keep an eye on them and bake until tender.

Q3: Can I use frozen spinach instead of fresh spinach?
A3: Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the filling. Frozen spinach tends to retain more water than fresh spinach, which can make the filling watery if not properly drained.

Q4: How do I prevent the mushrooms from becoming watery?
A4: There are a few tricks to prevent watery mushrooms. First, scrape out the gills from the mushroom caps before stuffing them. Gills release moisture during baking. Second, sauté the mushroom stems to cook out some of their moisture before adding them to the filling. Third, ensure you drain any excess liquid from the wilted spinach thoroughly. Finally, baking at a slightly higher temperature (375°F/190°C) helps to evaporate moisture more effectively.

Q5: Can I add meat to this recipe?
A5: While this recipe is designed to be vegetarian, you could certainly add cooked meat if you prefer. Crumbled cooked sausage (vegetarian or meat-based), cooked and crumbled bacon, or finely diced cooked chicken or turkey would all be delicious additions. Sauté the cooked meat with the onions and garlic before adding the spinach. Remember to adjust the seasoning if adding salty meats.

Q6: How long do leftover stuffed mushrooms last in the refrigerator?
A6: Leftover spinach and feta stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) or in the microwave until heated through. They are best reheated in the oven to maintain their texture and prevent them from becoming soggy.

Q7: Can I make the filling ahead of time and stuff the mushrooms later?
A7: Yes, you can definitely make the spinach and feta filling ahead of time. Prepare the filling as instructed, let it cool slightly, and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to bake, simply stuff the mushroom caps with the chilled filling and bake as directed.

Q8: What are some other variations I can try with this recipe?
A8: The possibilities are endless! Consider adding sun-dried tomatoes to the filling for a burst of sweetness and tanginess. Artichoke hearts, chopped and drained, would also be a delicious addition. For a Mediterranean twist, add Kalamata olives and a sprinkle of za’atar seasoning. You can also experiment with different cheeses like goat cheese or provolone. Get creative and tailor the recipe to your own taste preferences!

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