Succulent Spinach Stuffed Mushrooms

Spinach stuffed mushroomsSpinach stuffed mushrooms are a great alternative for those who find meat stuffing to be too heavy or salty. They have all the delicious, tasty goodness of classic stuffed mushroom recipes, and they're suitable for most vegetarians too.

In addition to being delicious, this recipe is also relatively cheap to make. With just mushrooms and spinach being some of the main ingredients, you're free to splurge on some quality Feta.

Try these for your next appetizer for friends and family, or make them the highlight of your party. Whether formal or for the football game, these easy stuffed mushrooms will be a hit.

Sure to please even vegetable haters and picky eaters!

Recommended mushrooms: I like cremini, but white buttons and portobello work nicely too.

 

Ingredients:

  • 1 pound cremini (baby bella) mushrooms, cleaned with a damp cloth
  • 2 tablespoons olive oil
  • 1 package of frozen spinach, thawed and drained
  • 2 cloves garlic, minced
  • 6 ounces Feta cheese crumbles
  • Salt and pepper to taste

Preheat the oven to 350 degrees. Start this recipe after you've thawed the spinach.

Carefully remove the stems from the mushrooms, chop them finely, and set them aside. Place all the mushrooms cap side down in a baking dish.

Next warm 2 tablespoons of olive oil in a skillet over medium-high heat. Add the mushroom stems and garlic and cook until soft, about 8 to 10 minutes.

During the last few minutes of cooking the stems, add the thawed spinach and cook until heated through, stirring occasionally. Make sure to mix all ingredients thoroughly.

Remove the mixture from the heat and allow to cool slightly. It shouldn't be steaming hot as you mix in the Feta. Add the cheese and toss well.

Stuff each mushroom cap with about a tablespoon of the mixture. If you have any left over, go back and add more to each cap. You'd be amazed how much stuffing you can cram in there!

Bake for about 20 - 25 minutes, until the mushrooms have darkened and softened.

Remove from the oven and let them cool. One of the best spinach stuffed mushroom recipes!

 

Variations:

  • Finely chop a shallot and cook it with the mushroom stems in the beginning.
  • Substitute Ricotta cheese for the Feta.
  • Spice them up with a chopped green chili and a teaspoon of cayenne pepper. Only add a little spice and work your way up, things can get too spicy very quickly.
  • If you're missing the meat, add some pieces of chopped, cooked bacon or prosciutto.

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