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Spinach and Feta Stuffed Mushrooms

A close-up of freshly baked Spinach and Feta Stuffed Mushrooms with golden, melted cheese topping.
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A simple recipe for baked mushrooms filled with a savory mixture of spinach and feta cheese.

Ingredients

Scale
  • 12 large white or cremini mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, chopped
  • 4 ounces feta cheese, crumbled
  • 1/4 cup panko breadcrumbs
  • 1 large egg yolk
  • 1/4 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Gently remove the stems from the mushrooms. Finely chop the stems and set aside. Wipe the mushroom caps clean with a damp cloth.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced shallot. Cook until softened, about 4 minutes.
  4. Add the minced garlic and chopped spinach to the skillet. Cook until the spinach wilts completely, about 3 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  5. In a medium bowl, combine the cooled spinach mixture, crumbled feta cheese, panko breadcrumbs, egg yolk, black pepper, and salt. Mix until everything is well combined.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly on top.
  7. Place the stuffed mushrooms on the prepared baking sheet.
  8. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
  9. Serve warm.

Notes

  • Use cremini mushrooms for a stronger flavor than white button mushrooms.
  • If you prefer a crispier top, you can briefly broil the mushrooms for the last minute of cooking, watching carefully to prevent burning.
  • You can substitute Parmesan cheese for half of the feta if you want a sharper taste.

Nutrition

Find it online: https://epicureempire.com/spinach-and-feta-stuffed-mushrooms-recipe/