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.