Spinach and Feta Stuffed Mushrooms
Spinach and Feta Stuffed Mushrooms are a delectable bite-sized appetizer that combines the earthy flavor of Portobello caps with a creamy filling of fresh spinach and tangy feta cheese. This dish is perfect for gatherings or as a light meal, guaranteed to impress your guests and satisfy your taste buds. Easy to prepare and visually appealing, these stuffed mushrooms are a must-try for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 8 large Portobello mushrooms
- 2 cups fresh baby spinach (packed)
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- ¼ cup pine nuts (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Clean the Portobello mushrooms with a damp cloth and remove the stems.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted (about 3 minutes).
- In a mixing bowl, combine sautéed spinach with feta, Parmesan, chopped mushroom stems (if using), and pine nuts.
- Spoon the filling into each mushroom cap, pressing down gently.
- Place mushrooms on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 20 minutes or until golden brown.
Nutrition
- Serving Size: 1 stuffed mushroom (56g)
- Calories: 102
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 12mg