Spinach Feta Stuffed Mushrooms

The first time I made these Spinach Feta Stuffed Mushrooms, it was for a casual get-together with friends. I wanted something impressive yet relatively easy, an appetizer that would feel a bit gourmet without keeping me chained to the kitchen. Let me tell you, these little flavor bombs were an absolute sensation! The platter was empty within minutes, and everyone was clamoring for the recipe. My husband, who isn’t always the biggest mushroom fan, declared them “restaurant-quality” and now requests them for every party, game night, or even just a special weeknight treat. The creamy, tangy filling bursting with savory spinach and salty feta, all nestled into an earthy mushroom cap, is a combination that’s simply irresistible. They’ve become a staple in our home, a go-to recipe that never fails to impress and always brings smiles. I’ve tweaked it slightly over time to perfect the balance of flavors and textures, and I’m thrilled to share my definitive version with you. Prepare for a new favorite!

Ingredients

• Large Mushrooms: 1.5 lbs (about 680g) cremini or white button mushrooms, stems removed and finely chopped, caps wiped clean. (These provide the perfect vessel for our delicious stuffing.)
• Olive Oil: 2 tablespoons, plus extra for drizzling. (For sautéing and adding richness.)
• Yellow Onion: 1 small, finely chopped. (Adds a foundational aromatic sweetness.)
• Garlic: 3-4 cloves, minced. (For that essential pungent, savory kick.)
• Fresh Spinach: 10 oz (about 280g), fresh, thoroughly washed. (The star green, wilting down to provide earthy notes and vibrant color.)
• Cream Cheese: 4 oz (about 113g), softened. (Creates a creamy, luscious base for the filling.)
• Feta Cheese: 4 oz (about 113g), crumbled. (Offers a salty, tangy punch that beautifully complements the spinach.)
• Plain Breadcrumbs: 1/2 cup, plus extra for topping. (Helps bind the filling and adds a delightful crunch.)
• Parmesan Cheese: 1/4 cup, grated, plus extra for topping. (For an extra layer of salty, umami flavor.)
• Dried Oregano: 1 teaspoon. (Adds a classic Mediterranean herbaceous note.)
• Red Pepper Flakes: 1/4 teaspoon (optional, for a hint of warmth).
• Salt: 1/2 teaspoon, or to taste. (Enhances all the flavors.)
• Black Pepper: 1/4 teaspoon, or to taste. (For a touch of spice.)
• Fresh Parsley: 2 tablespoons, chopped (for garnish, optional).

Instructions

1. Prepare the Oven and Mushrooms: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or a 9×13 inch baking dish. Gently wipe the mushroom caps clean with a damp paper towel. Carefully remove the stems by wiggling them back and forth until they pop out. Finely chop the mushroom stems and set them aside. Arrange the mushroom caps, cavity side up, on the prepared baking sheet.
2. Sauté Aromatics and Mushroom Stems: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and the chopped mushroom stems. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated, and the mixture is lightly browned.
3. Cook the Spinach: Add the fresh spinach to the skillet in batches, if necessary. Cook, stirring frequently, until the spinach has wilted down completely, about 3-5 minutes. There will be a significant amount of liquid released from the spinach. Continue to cook, stirring, until most of this liquid has evaporated. This step is crucial to prevent a watery filling. Remove the skillet from the heat and let the mixture cool slightly. If there’s still excess moisture, you can transfer the spinach mixture to a fine-mesh sieve and press down gently to remove it.
4. Combine Filling Ingredients: In a medium-sized mixing bowl, combine the softened cream cheese, crumbled feta cheese, 1/2 cup of plain breadcrumbs, 1/4 cup of grated Parmesan cheese, dried oregano, red pepper flakes (if using), salt, and black pepper.
5. Add Sautéed Mixture to Filling: Add the cooled spinach, onion, and mushroom stem mixture to the bowl with the cheese and breadcrumbs. Mix thoroughly until everything is well combined. Taste the filling at this point and adjust seasoning if necessary – you might want a pinch more salt or pepper.
6. Stuff the Mushrooms: Using a small spoon or your fingers, generously fill each mushroom cap with the spinach and feta mixture, mounding it slightly on top. Don’t be shy with the filling!
7. Add Topping (Optional but Recommended): For an extra golden, crispy top, you can sprinkle a little extra breadcrumbs and grated Parmesan cheese over each stuffed mushroom. Lightly drizzle the tops with the remaining olive oil (or give them a quick spray with cooking oil).
8. Bake: Place the baking sheet with the stuffed mushrooms into the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender, the filling is heated through, and the tops are golden brown and slightly crispy.
9. Garnish and Serve: Remove from the oven and let them cool for a few minutes as they will be very hot. Garnish with freshly chopped parsley, if desired, before serving.

Nutrition Facts

• Servings: This recipe typically yields about 20-24 stuffed mushrooms, serving approximately 6-8 people as an appetizer.
• Calories per serving (approx. 3-4 mushrooms): Approximately 180-220 calories.
• Protein: A good source, primarily from the cheeses and spinach, contributing to satiety.
• Fiber: Mushrooms and spinach provide dietary fiber, aiding in digestion.
• Healthy Fats: From olive oil and cheeses, providing flavor and energy.
  (Note: Nutritional values are estimates and can vary based on specific ingredient brands, mushroom sizes, and exact quantities used.)

Preparation Time

• Prep Time: Approximately 25-30 minutes. This includes cleaning and stemming the mushrooms, chopping vegetables, and mixing the filling.
• Cook Time: Approximately 20-25 minutes in the oven.
• Total Time: Approximately 45-55 minutes from start to finish, making them a manageable yet impressive dish.

How to Serve

Spinach Feta Stuffed Mushrooms are incredibly versatile. Here are some fantastic ways to serve them:

• As a Classic Appetizer:
  • Arrange them artfully on a platter for parties, holiday gatherings, or game day.
  • Serve warm, as they are best when the cheese is gooey and the filling is heated through.
  • Provide small appetizer plates and napkins for easy enjoyment.
• Light Lunch or Supper:
  • Pair 4-5 stuffed mushrooms with a fresh, crisp green salad tossed with a light vinaigrette.
  • Serve alongside a cup of tomato soup or a light vegetable broth for a comforting meal.
• Elegant Side Dish:
  • Accompany grilled chicken breast, pan-seared salmon, or a juicy steak for a more substantial meal.
  • They add a touch of sophistication and a burst of flavor to simple main courses.
• Part of a Mezze Platter or Tapas Spread:
  • Include them with other small bites like olives, hummus, pita bread, cured meats, and other cheeses for a diverse and exciting spread.
• Garnish and Presentation:
  • A sprinkle of fresh parsley or chives just before serving adds a pop of color and freshness.
  • A tiny drizzle of high-quality balsamic glaze over the top can add a sweet and tangy counterpoint.
  • Consider serving with a small bowl of marinara sauce or a garlic aioli for dipping, if desired.

Additional Tips

1. Mushroom Selection: Cremini (baby bella) mushrooms tend to have a more robust, earthy flavor than white button mushrooms, but either will work beautifully. Look for mushrooms that are firm, smooth, and relatively uniform in size for even cooking and presentation. Larger mushrooms are easier to stuff and make for a more substantial bite.
2. Cleaning Mushrooms Properly: Avoid washing mushrooms under running water, as they are like little sponges and will absorb too much moisture, leading to a watery result. Instead, gently wipe them clean with a damp paper towel or use a soft mushroom brush.
3. Squeeze That Spinach! This is a crucial step. After wilting the spinach, ensure you squeeze out as much excess liquid as possible. You can do this by placing it in a colander and pressing down with a spoon, or by wringing it out in a clean kitchen towel once it’s cool enough to handle. Excess moisture will make your filling soggy.
4. Don’t Overcrowd the Pan: When baking, arrange the stuffed mushrooms in a single layer on the baking sheet, ensuring they are not touching too much. This allows hot air to circulate around them, helping them to cook evenly and develop a nice golden color.
5. Taste and Adjust Filling: Before you start stuffing the mushrooms, taste a tiny bit of the filling. This is your chance to adjust seasonings. Does it need more salt? A bit more pepper? Maybe a touch more oregano or a pinch of garlic powder? Customizing it to your preference makes all the difference.
6. Make-Ahead Convenience: You can prepare the filling and stuff the mushrooms up to a day in advance. Arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, you might need to add a few extra minutes to the baking time since they’ll be starting from cold.
7. Freezing for Later: For longer storage, you can freeze unbaked stuffed mushrooms. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be baked directly from frozen, adding about 10-15 minutes to the baking time. Cooked mushrooms can also be frozen, though their texture might change slightly upon reheating.
8. Delicious Variations: Don’t be afraid to experiment!
   • Cheese Swaps: Try goat cheese instead of feta for a different tang, or use a blend of Italian cheeses. Smoked gouda could add a lovely smoky depth.
   • Add Crunch: Incorporate toasted pine nuts or chopped walnuts into the filling for added texture.
   • Spice it Up: Add a pinch of cayenne pepper or a finely diced jalapeño to the filling for more heat.
   • Herb Power: Fresh dill or thyme would also complement the spinach and feta beautifully.
   • Meat Lover’s Twist: For a non-vegetarian version, add some cooked and crumbled Italian sausage or bacon to the filling mixture.

FAQ Section

Q1: Can I use frozen spinach instead of fresh for this recipe?
A1: Yes, you absolutely can use frozen spinach. You’ll need about a 10-ounce package of frozen chopped spinach. Thaw it completely and then squeeze out all the excess water very thoroughly. This is even more critical with frozen spinach as it holds a lot of moisture. Once squeezed dry, you can proceed with adding it to the sautéed onion and garlic mixture or directly to the cheese filling.

Q2: What are the best types of mushrooms for stuffing?
A2: Cremini (baby bella) mushrooms are a popular choice due to their firm texture and rich, earthy flavor that holds up well to baking. White button mushrooms also work well and are often more readily available and budget-friendly. For a more substantial appetizer, you could even use larger Portobello mushroom caps, though you’d need to adjust the filling quantity and baking time accordingly.

Q3: How can I make these Spinach Feta Stuffed Mushrooms gluten-free?
A3: It’s very easy to make this recipe gluten-free! Simply substitute the regular plain breadcrumbs with gluten-free breadcrumbs. You can find these in most supermarkets or make your own from gluten-free bread. Ensure your Parmesan cheese is also certified gluten-free, as some may contain anti-caking agents with gluten.

Q4: Can I prepare these stuffed mushrooms ahead of time?
A4: Yes, these are great for making ahead! You can prepare the entire batch of stuffed mushrooms (unbaked), arrange them on your baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to serve, bake them directly from the refrigerator, possibly adding 5-10 extra minutes to the baking time to ensure they’re heated through.

Q5: How do I store leftover stuffed mushrooms?
A5: Store any leftover cooked stuffed mushrooms in an airtight container in the refrigerator. They will keep well for up to 3-4 days. To reheat, you can place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Microwaving is also an option, but the oven helps retain some of their crispness.

Q6: My stuffed mushrooms sometimes turn out watery. What am I doing wrong?
A6: The most common culprits for watery stuffed mushrooms are not wiping the mushroom caps dry (instead of washing) and, most importantly, not removing enough moisture from the spinach and the sautéed mushroom stems. Ensure you cook down the mushroom stem mixture until its liquid has evaporated. For the spinach (especially if using fresh), make sure it wilts and then continue to cook off its liquid. If using frozen, thaw and squeeze rigorously. This will significantly reduce excess moisture.

Q7: What if I don’t like feta cheese? Are there good substitutes?
A7: If feta isn’t your favorite, there are several delicious alternatives. Goat cheese would provide a similar tanginess and creaminess. Ricotta cheese, mixed with a little extra Parmesan and seasoning, can offer a milder creamy base. You could also use shredded mozzarella for a meltier, more neutral flavor, or even a sharp white cheddar for a different kind of kick. Adjust seasoning as needed based on the saltiness of your chosen cheese.

Q8: Can I add meat to this recipe?
A8: Absolutely! For a heartier, non-vegetarian version, consider adding about 1/2 cup of cooked and crumbled Italian sausage (mild or hot), cooked ground beef or turkey, or finely chopped cooked bacon to the filling mixture. If using raw sausage or ground meat, cook it thoroughly and drain any excess fat before adding it to the other filling ingredients. This addition transforms them into an even more substantial appetizer or side dish.