Spinach and Feta Stuffed Mushrooms are the kind of recipe that works for almost any occasion. They’re rich, savory, and packed with comforting Mediterranean flavors, yet light enough to serve as an appetizer or simple vegetarian meal. Juicy mushroom caps are filled with a creamy blend of spinach, feta, herbs, and cheese, then baked until golden and irresistible. Easy to prepare and always impressive, this recipe is a reliable crowd-pleaser you’ll come back to again and again.
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Ingredients
- 12–16 large portobello mushrooms
- 10 oz fresh spinach
- 4 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1 medium yellow onion, finely diced
- 3–4 garlic cloves, minced
- ½ cup breadcrumbs (panko or Italian)
- ¼ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions for Spinach and Feta Stuffed Mushrooms
Step 1: Prepare the Mushrooms
- Preheat the oven to 375°F (190°C).
- Gently clean the mushroom caps using a damp paper towel.
- Remove the stems and finely chop them for the filling.
- Optional: scrape out the dark gills to reduce moisture.
- Brush the caps lightly with olive oil and season with salt and pepper.
Step 2: Make the Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté the diced onion and chopped mushroom stems for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add spinach in batches, stirring until fully wilted.
- Continue cooking until excess moisture evaporates.
- Transfer the mixture to a bowl and let cool slightly.
- Stir in feta, cream cheese, breadcrumbs, Parmesan, oregano, thyme, and red pepper flakes.
- Season with salt and pepper and mix until well combined.
Step 3: Stuff and Bake
- Fill each mushroom cap generously with the spinach and feta mixture.
- Arrange on a lined baking sheet.
- Bake for 20–25 minutes, until tender and lightly golden.
- Optional: broil for 1–2 minutes for extra browning.
Step 4: Serve
Let rest for a few minutes, then serve warm.
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Pro Tips
- Squeeze excess moisture from spinach to avoid watery mushrooms
- Use block feta for better flavor and texture
- Do not overfill — gently mound the stuffing instead
- Freshly grated Parmesan browns better than pre-shredded
Why This Recipe Works
- Balanced flavors from earthy mushrooms and tangy feta
- Creamy filling without being heavy
- Naturally vegetarian and easy to customize
- Simple ingredients with big flavor payoff
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Substitutions & Variations
- Swap feta for goat cheese or ricotta
- Use gluten-free breadcrumbs if needed
- Add sun-dried tomatoes or roasted red peppers
- Include cooked sausage or chicken for a heartier version
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Assemble up to 24 hours in advance and refrigerate
- Storage: Store leftovers in an airtight container for 3–4 days
- Reheating: Reheat in the oven at 350°F for best texture
Serving Ideas for Spinach and Feta Stuffed Mushrooms
- Serve as an appetizer with toothpicks
- Pair with grilled chicken, fish, or steak
- Enjoy with a fresh salad for a light vegetarian meal
- Add to a party platter or holiday spread
Nutrition (Per Serving Estimate)
- Calories: 250
- Protein: 10 g
- Fat: 18 g
- Carbohydrates: 12 g
- Fiber: 3 g
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Frequently Asked Questions
Can I use frozen spinach?
Yes, thaw completely and squeeze out all excess liquid before using.
Can I freeze stuffed mushrooms?
Freezing is not recommended, as mushrooms release water when thawed.
What mushrooms work best?
Large portobello mushrooms provide the best texture and filling space.
How do I prevent soggy mushrooms?
Remove gills, cook off spinach moisture, and avoid overcrowding the pan.
Spinach and Feta Stuffed Mushrooms are simple, flavorful, and endlessly versatile. Whether served as an appetizer, side dish, or light meal, they deliver rich taste with minimal effort and maximum satisfaction.
Spinach and Feta Stuffed Mushrooms
Spinach and Feta Stuffed Mushrooms feature juicy mushroom caps filled with a creamy Mediterranean-inspired mixture of spinach, feta, herbs, and cheese, then baked until golden and savory.
Equipment
- Oven
- baking sheet
- skillet
- Mixing bowl
- knife and cutting board
Ingredients
- 12–16 large portobello mushrooms
- 10 oz fresh spinach
- 4 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1 medium yellow onion, finely diced
- 3–4 cloves garlic, minced
- 0.5 cup breadcrumbs (panko or Italian)
- 0.25 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp red pepper flakes (optional)
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushroom caps with a damp paper towel, remove stems, and finely chop the stems for the filling.
- Optionally scrape out the dark gills to reduce moisture, then brush caps with olive oil and season with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté diced onion and chopped mushroom stems for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add spinach in batches, stirring until wilted and excess moisture evaporates.
- Transfer mixture to a bowl and let cool slightly, then stir in feta, cream cheese, breadcrumbs, Parmesan, oregano, thyme, and red pepper flakes.
- Season with salt and pepper and mix until well combined.
- Fill each mushroom cap generously with the spinach and feta mixture and arrange on a lined baking sheet.
- Bake for 20–25 minutes until mushrooms are tender and tops are lightly golden.
- Optional: broil for 1–2 minutes for extra browning, then rest briefly and serve warm.
Notes
Squeeze excess moisture from spinach to prevent soggy mushrooms. Use block feta for best flavor and avoid overfilling—gently mound the stuffing. Best enjoyed fresh but reheats well in the oven.
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