Easy Spinach and Feta Stuffed Mushrooms You’ll Love to Share

Discover the delicious combination of earthy mushrooms, creamy feta, and vibrant spinach in this easy Spinach and Feta Stuffed Mushrooms recipe.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 mushrooms

Course: Appetizer

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushrooms

12 large button mushrooms stems removed
1 tablespoon olive oil to sauté

For the Filling

2 cups fresh spinach roughly chopped
1 cup feta cheese crumbled
3 cloves garlic minced
1 small onion diced

For Seasoning

to taste salt
to taste black pepper
1 pinch red pepper flakes optional

Optional Topping

1/4 cup grated Parmesan cheese for topping
1/4 cup breadcrumbs for topping

Equipment

skillet
baking sheet
mixing bowl

Method

How to Make Spinach and Feta Stuffed Mushrooms

Preheat the oven to 375°F (190°C) for at least 10 minutes.
Clean each large mushroom cap by gently twisting off the stem and wiping away debris.
Heat a splash of olive oil in a skillet over medium flame until it shimmers.
Sauté diced onion and minced garlic for about 2–3 minutes until translucent.
Wilt fresh spinach in the skillet for 1–2 minutes until bright green.
Combine the cooled spinach with crumbled feta in a mixing bowl.
Stuff each cleaned mushroom cap with the spinach-feta mixture firmly.
Top with a sprinkle of grated Parmesan cheese and breadcrumbs.
Bake for 18–20 minutes until caps are brown and filling bubbles.

Nutrition

Serving: 1mushroomCalories: 120kcalCarbohydrates: 8gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftover stuffed mushrooms in an airtight container for up to 3 days or freeze for up to 3 months.

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