Spinach and Feta Stuffed Mushrooms

Spinach and Feta Stuffed Mushrooms have become a staple in our home, and for good reason! From casual weeknight dinners to more elaborate weekend gatherings, these savory morsels are always a hit. There’s something undeniably satisfying about biting into a plump, juicy mushroom cap bursting with a creamy, flavorful spinach and feta filling. Even my kids, who are sometimes picky eaters when it comes to vegetables, devour these without hesitation. They’re incredibly versatile – perfect as an appetizer to kick off a meal, a delightful side dish to complement a main course, or even a light vegetarian lunch. Plus, they’re surprisingly easy to make, which is always a bonus in my busy life. If you’re looking for a recipe that’s both impressive and approachable, packed with flavor and relatively healthy, then look no further. These Spinach and Feta Stuffed Mushrooms are destined to become a new favorite in your kitchen, just as they have in mine.

Ingredients: The Heart of Flavorful Stuffed Mushrooms

To create these delectable Spinach and Feta Stuffed Mushrooms, you’ll need a handful of fresh, high-quality ingredients. Each component plays a vital role in building the layers of flavor and texture that make this dish so irresistible. Here’s a breakdown of what you’ll need:

• Large Portobello Mushrooms (12-16): These are the stars of the show, providing a meaty, earthy base for the filling. Choose firm, unblemished mushrooms, about 4-5 inches in diameter, for optimal stuffing capacity and visual appeal.
• Fresh Spinach (10 ounces): The leafy green powerhouse! Fresh spinach adds a vibrant color, subtle sweetness, and a wealth of nutrients to the filling. Baby spinach is a great option as it’s tender and cooks down quickly.
• Feta Cheese (4 ounces): Salty, tangy, and wonderfully crumbly, feta cheese is the perfect counterpoint to the earthy mushrooms and mild spinach. Look for block feta packed in brine for the best flavor and texture, and crumble it yourself.
• Yellow Onion (1 medium): The aromatic foundation of many savory dishes. A diced yellow onion provides a sweet and savory base note to the filling, adding depth and complexity.
• Garlic (3-4 cloves): No savory dish is complete without garlic! Freshly minced garlic brings a pungent, aromatic punch that elevates the overall flavor profile of the stuffing.
• Cream Cheese (4 ounces): This adds richness and creaminess to the filling, binding all the ingredients together and creating a luxuriously smooth texture. Full-fat cream cheese will provide the best flavor and texture, but you can use reduced-fat if preferred.
• Breadcrumbs (½ cup): Breadcrumbs add texture and help to absorb excess moisture in the filling, ensuring it’s perfectly bound and not soggy. Panko breadcrumbs will provide a light, crispy texture, while Italian breadcrumbs will add extra flavor.
• Parmesan Cheese (¼ cup, grated): This hard, salty cheese adds a nutty, umami flavor and a delightful golden crust when baked. Freshly grated Parmesan is always best for flavor.
• Olive Oil (3 tablespoons): Used for sautéing the vegetables and brushing the mushroom caps, olive oil adds a healthy fat and enhances the flavors of the ingredients. Extra virgin olive oil is recommended for its superior flavor.
• Dried Oregano (1 teaspoon): A classic Mediterranean herb that complements spinach, feta, and mushrooms beautifully. Oregano adds a warm, slightly peppery note to the filling.
• Dried Thyme (½ teaspoon): Another aromatic herb that pairs well with mushrooms and adds a subtle earthy, lemony flavor.
• Red Pepper Flakes (¼ teaspoon, optional): For a touch of heat, red pepper flakes add a subtle kick that balances the richness of the filling. Adjust the amount to your spice preference or omit entirely if you prefer a milder flavor.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors. Use kosher salt or sea salt and freshly ground black pepper for the best taste.

Instructions: Step-by-Step Guide to Stuffed Mushroom Perfection

Making Spinach and Feta Stuffed Mushrooms is a straightforward process that’s broken down into simple steps. Follow these instructions carefully for perfectly stuffed and flavorful mushrooms every time:

Step 1: Prepare the Mushrooms

1. Preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you’re ready to bake the mushrooms.
2. Clean the mushrooms: Gently wipe each mushroom cap with a damp paper towel to remove any dirt or debris. Avoid washing them under running water, as they can absorb excess moisture and become soggy.
3. Remove the stems: Carefully twist or gently cut out the stems from each mushroom cap. Set the stems aside, as they will be used in the filling.
4. Prepare the mushroom caps: Using a small spoon, gently scrape out the brown gills from underneath the mushroom caps. This step is optional but helps to create more space for the filling and prevents the mushrooms from becoming too watery during baking.
5. Brush with olive oil: Lightly brush the inside and outside of each mushroom cap with olive oil. This helps to prevent them from drying out during baking and adds flavor.
6. Season the caps: Sprinkle the inside of each mushroom cap with salt and pepper.

Step 2: Prepare the Filling

1. Chop the mushroom stems: Finely chop the reserved mushroom stems.
2. Sauté the onion and mushroom stems: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped mushroom stems and sauté for 5-7 minutes, or until the onion is softened and translucent.
3. Add the garlic: Add the minced garlic to the skillet and sauté for another minute until fragrant, being careful not to burn it.
4. Add the spinach: Add the fresh spinach to the skillet in batches, allowing it to wilt down as you add more. Stir until all the spinach is wilted and bright green. This will only take a few minutes.
5. Remove excess moisture: Cook off any excess moisture from the spinach mixture. Continue to cook for a couple of minutes, stirring occasionally, until most of the liquid has evaporated. This step is crucial to prevent soggy stuffed mushrooms.
6. Transfer to a bowl: Remove the skillet from the heat and transfer the spinach and mushroom mixture to a large mixing bowl.
7. Add the remaining filling ingredients: Add the crumbled feta cheese, softened cream cheese, breadcrumbs, grated Parmesan cheese, dried oregano, dried thyme, and red pepper flakes (if using) to the bowl with the spinach mixture.
8. Season the filling: Season the filling with salt and pepper to taste. Remember that feta cheese is already salty, so taste before adding too much salt.
9. Combine thoroughly: Mix all the filling ingredients together until well combined and evenly distributed.

Step 3: Stuff and Bake the Mushrooms

1. Stuff the mushroom caps: Spoon the spinach and feta filling generously into each prepared mushroom cap, mounding it slightly.
2. Arrange on a baking sheet: Place the stuffed mushroom caps on a baking sheet lined with parchment paper or foil for easy cleanup.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden brown on top.
4. Optional Broiling (for extra browning): For extra browning on top, you can broil the mushrooms for the last 1-2 minutes of baking. Watch them closely to prevent burning.
5. Rest: Let the stuffed mushrooms rest for a few minutes before serving. This allows the filling to set slightly and the mushrooms to cool down enough to handle.

Step 4: Serve and Enjoy!

1. Garnish (optional): Garnish the baked stuffed mushrooms with a sprinkle of fresh parsley or chives for added freshness and visual appeal.
2. Serve warm: Serve the Spinach and Feta Stuffed Mushrooms warm as an appetizer, side dish, or light meal.

Nutrition Facts: A Deliciously Nutritious Choice

Spinach and Feta Stuffed Mushrooms are not only incredibly flavorful but also offer a good source of nutrients. Here’s a general overview of the nutritional profile per serving (estimated, may vary based on specific ingredients and portion sizes):

• Servings: Approximately 4-6 servings (depending on mushroom size and serving portion)
• Calories per serving: Approximately 200-250 calories (This is a moderate calorie count, making them a relatively light and healthy appetizer or side dish option.)
• Protein: 8-10 grams (Provides a decent amount of protein, contributing to satiety and muscle building.)
• Fat: 15-18 grams (Includes healthy fats from olive oil and cheese, essential for energy and nutrient absorption. Consider using reduced-fat cream cheese to lower fat content slightly.)
• Fiber: 2-3 grams (Contributes to digestive health and helps you feel fuller for longer. Spinach and mushrooms are good sources of dietary fiber.)

These nutritional values are estimates and can vary based on the specific ingredients used and portion sizes. For more precise nutritional information, you can use online nutrition calculators and input the exact ingredients you use. Overall, Spinach and Feta Stuffed Mushrooms offer a balance of protein, healthy fats, and fiber, making them a satisfying and relatively nutritious choice.

Preparation Time: Quick and Convenient

One of the great things about this recipe is that it’s relatively quick and easy to prepare, making it perfect for weeknights or when you need a crowd-pleasing dish without spending hours in the kitchen.

• Prep Time: 20-25 minutes (This includes cleaning the mushrooms, chopping vegetables, and preparing the filling. The active prep time is minimal, making it a very efficient recipe.)
• Cook Time: 20-25 minutes (Baking time in the oven. During this time, you can relax or prepare other parts of your meal.)
• Total Time: 40-50 minutes (From start to finish, you can have these delicious stuffed mushrooms ready in under an hour, making them a fantastic option for busy schedules.)

This recipe is a great example of how you can create a flavorful and impressive dish without spending a lot of time in the kitchen. The quick prep and cook times make it a go-to recipe for both casual and more formal occasions.

How to Serve: Versatile and Crowd-Pleasing

Spinach and Feta Stuffed Mushrooms are incredibly versatile and can be served in a variety of ways, making them suitable for different occasions and meal types. Here are some serving suggestions:

• Appetizer:
  • Serve them as a standalone appetizer at parties, gatherings, or holiday events. They are easy to pick up and eat, making them perfect for mingling and socializing.
  • Arrange them on a platter with toothpicks for easy serving.
  • Pair them with a light dipping sauce like a balsamic glaze or a creamy garlic aioli for extra flavor.
• Side Dish:
  • Serve them as a flavorful side dish to complement main courses like grilled chicken, steak, fish, or roasted vegetables.
  • They pair particularly well with Mediterranean-inspired dishes.
  • They can add a touch of elegance to a weeknight dinner or a special occasion meal.
• Vegetarian Main Course:
  • For a light vegetarian lunch or dinner, serve a larger portion of stuffed mushrooms alongside a fresh salad.
  • Pair them with a grain like quinoa or couscous for a more substantial and balanced meal.
  • They can be a satisfying and flavorful vegetarian option for those who don’t eat meat.
• Party Food:
  • Perfect for potlucks, buffets, or game day gatherings.
  • They can be made ahead of time and reheated before serving, making party prep easier.
  • They are always a crowd-pleaser and tend to disappear quickly.

No matter how you choose to serve them, Spinach and Feta Stuffed Mushrooms are sure to be a hit. Their delicious flavor and versatility make them a welcome addition to any table.

Additional Tips: Elevating Your Stuffed Mushrooms

To ensure your Spinach and Feta Stuffed Mushrooms are absolutely perfect, here are some additional tips and tricks to keep in mind:

1. Choose the Right Mushrooms: Opt for large, firm Portobello mushrooms for the best results. They provide ample space for stuffing and hold their shape well during baking. Avoid mushrooms that are bruised, slimy, or have dark spots.
2. Don’t Overcrowd the Pan: When sautéing the vegetables, avoid overcrowding the skillet. Overcrowding can cause the vegetables to steam instead of sauté, resulting in less flavorful and potentially watery filling. Work in batches if necessary.
3. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, make sure to squeeze out as much excess moisture as possible. This will prevent the filling from becoming watery and ensure your stuffed mushrooms are perfectly cooked. You can use your hands or a clean kitchen towel to squeeze out the liquid.
4. Soften Cream Cheese Properly: Ensure your cream cheese is properly softened before adding it to the filling. Softened cream cheese will blend smoothly with the other ingredients, creating a creamy and cohesive filling. Let it sit at room temperature for about 30 minutes or microwave it briefly in short intervals.
5. Taste and Adjust Seasoning: Always taste the filling before stuffing the mushrooms and adjust the seasoning as needed. Make sure it’s well-seasoned with salt, pepper, and herbs to enhance the flavors. Remember feta cheese is salty, so adjust salt accordingly.
6. Don’t Overstuff: While it’s tempting to pack in as much filling as possible, avoid overstuffing the mushroom caps. Overstuffing can cause the filling to spill out during baking and may prevent the mushrooms from cooking evenly. Mound the filling generously, but don’t pack it in too tightly.
7. Make Ahead of Time: You can prepare the stuffed mushrooms ahead of time, making them perfect for entertaining. Assemble the stuffed mushrooms and store them unbaked in the refrigerator for up to 24 hours. Bake them just before serving, adding a few extra minutes to the baking time if needed.
8. Get Creative with Variations: Feel free to experiment with variations to customize the recipe to your taste. You can add other vegetables like sun-dried tomatoes or roasted red peppers to the filling. Try different cheeses like goat cheese or ricotta. Add a sprinkle of toasted pine nuts or chopped walnuts for extra texture and flavor.

By following these tips, you can take your Spinach and Feta Stuffed Mushrooms to the next level and impress your family and friends with this delicious and versatile dish.

FAQ: Your Questions Answered about Spinach and Feta Stuffed Mushrooms

Got questions about making Spinach and Feta Stuffed Mushrooms? Here are answers to some common questions to help you achieve stuffed mushroom success:

Q1: Can I use different types of mushrooms?
A: While Portobello mushrooms are ideal due to their size and meaty texture, you can use other large mushroom varieties like cremini or button mushrooms if Portobellos are not available. You might need to adjust the baking time slightly depending on the size and type of mushroom. Smaller mushrooms will require less baking time.

Q2: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling. Frozen spinach often contains more water than fresh spinach, so this step is crucial to prevent a watery filling.

Q3: Can I make these stuffed mushrooms vegetarian or vegan?
A: Yes, this recipe is already vegetarian. To make it vegan, you would need to substitute the feta cheese and cream cheese with vegan alternatives. Vegan feta and cream cheese options are readily available in most grocery stores. Ensure your breadcrumbs are also vegan-friendly.

Q4: How long do leftover stuffed mushrooms last?
A: 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 or microwave until heated through before serving. They are best enjoyed within a few days for optimal texture and flavor.

Q5: Can I freeze stuffed mushrooms?
A: Freezing cooked stuffed mushrooms is not recommended as the texture of the mushrooms and filling can become somewhat watery and less desirable after thawing. It’s best to enjoy them fresh or within a few days of making them.

Q6: What if I don’t have breadcrumbs? Can I substitute something else?
A: If you don’t have breadcrumbs, you can use crushed crackers (like Ritz or saltines), panko flakes for a crispier texture, or even finely ground almond flour for a gluten-free option. These alternatives will help bind the filling and add texture.

Q7: Can I add meat to the filling?
A: Yes, you can add cooked and crumbled meat to the filling if you prefer. Cooked Italian sausage, ground beef, or shredded chicken would be delicious additions. Ensure the meat is fully cooked before adding it to the filling mixture.

Q8: My stuffed mushrooms are watery after baking. What did I do wrong?
A: Watery stuffed mushrooms are usually caused by excess moisture in the filling or mushrooms. Make sure to squeeze out excess moisture from the spinach and cook off any liquid from the spinach mixture during sautéing. Scraping out the mushroom gills and baking them at a slightly higher temperature can also help reduce wateriness. Don’t overcrowd the baking sheet, as this can also trap steam and lead to watery mushrooms.

By addressing these common questions, you’ll be well-equipped to make perfect Spinach and Feta Stuffed Mushrooms every time. Enjoy cooking and savoring this delightful recipe!