Why You’ll Love This Stuffed Mushrooms with Spinach and Feta
- Effortlessly Elegant. These little bites look like you spent hours in the kitchen, but the process is surprisingly straightforward. They’re the perfect secret weapon for making any gathering feel a bit more special without the stress.
- A Flavor Powerhouse. The combination of savory mushroom, garlicky spinach, and salty feta is a timeless trio for a reason. Each component brings its own unique character to the party, creating a complex taste that’s far greater than the sum of its parts.
- Surprisingly Versatile. Serve them hot out of the oven as an appetizer, let them cool to room temperature for a buffet, or even enjoy a couple as a light main course with a simple side salad. They adapt to whatever you need them to be.
- Customizable to Your Taste. Not a fan of feta? Swap in goat cheese. Want a bit of heat? A pinch of red pepper flakes works wonders. This recipe is a wonderful template that welcomes your own personal twists.
Ingredients & Tools
- 20-24 medium cremini or white button mushrooms (about 1.5 inches in diameter)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 4 ounces feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt, to taste (be mindful, as feta is salty)
- 2 tablespoons fresh parsley, chopped (for garnish)
Tools: A baking sheet, parchment paper, a large skillet, a mixing bowl, and a spoon for stuffing.
The key here is balance. The mushrooms provide the vessel, the spinach adds freshness and color, and the feta brings the salty, tangy backbone. Using a mix of Panko and Parmesan in the filling gives you a fantastic texture—a little crunch from the breadcrumbs and a deep, savory note from the cheese.
Serves: 4-6 (as an appetizer) | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Mushrooms. Cremini mushrooms (sometimes called baby bellas) are ideal because they have a bit more flavor than white buttons, but either works perfectly. Just try to pick ones that are similar in size so they cook evenly. Look for mushrooms with closed caps that feel firm and dry.
- Don’t Skip the Pre-Bake. Baking the mushroom caps for a few minutes before stuffing might seem like an extra step, but it’s a game-changer. It draws out a lot of the excess moisture, preventing your finished stuffed mushrooms from becoming soggy. Trust me on this one.
- Wring Out That Spinach. After you wilt the spinach, it’s crucial to let it cool slightly and then squeeze out as much liquid as humanly possible. A little goes a long way here—wet spinach will make your filling loose and watery. Use your hands or press it in a fine-mesh strainer.
- Feta Varieties. A block of feta packed in brine will generally have a better texture and flavor than pre-crumbled feta, which can sometimes contain anti-caking agents. Crumble it yourself for the best results. If you prefer a milder taste, you can use a sheep’s milk feta.
How to Make Stuffed Mushrooms with Spinach and Feta
Step 1: Prep the Mushroom Caps. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Now, gently clean the mushrooms. The best way is to wipe them with a damp paper towel—don’t run them under water, as they’ll absorb it like sponges. Carefully twist the stems to remove them; set the stems aside. You’ll notice the caps have a natural little bowl shape, which is perfect for holding our filling. Place the mushroom caps, cavity-side up, on the prepared baking sheet. Drizzle with about one tablespoon of the olive oil and use your hands to gently toss them, making sure they’re all lightly coated. Bake for 8-10 minutes. They won’t be cooked through, but you’ll see liquid released into the caps. Carefully tip each mushroom to drain this liquid away. This step is our secret weapon against sogginess!
Step 2: Create the Flavor Base. While the caps are baking, let’s make the filling. Finely chop the reserved mushroom stems. Heat the remaining tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and chopped mushroom stems. Sauté for about 5-7 minutes, until the onion is soft and translucent and the mushroom pieces have shrunk a bit. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—you don’t want it to burn. The aroma at this stage is absolutely heavenly.
Step 3: Wilt and Dry the Spinach. Add all of the roughly chopped spinach to the skillet. It will look like a mountain, but it wilts down incredibly quickly. Use tongs or a spoon to toss it constantly with the onion and mushroom mixture. In just 2-3 minutes, the spinach will be dark green, limp, and significantly reduced in volume. Transfer this entire mixture to a colander or a bowl to let it cool for a few minutes. Once it’s cool enough to handle, take handfuls of the spinach mixture and squeeze, squeeze, squeeze over the sink to remove all the excess water. This is the most important step for a firm, not mushy, filling.
Step 4: Combine the Filling. In your mixing bowl, combine the squeezed-dry spinach mixture, the crumbled feta, grated Parmesan, Panko breadcrumbs, beaten egg, dried oregano, and black pepper. The trick is to mix everything gently but thoroughly with a fork or your hands. The egg acts as the binder, holding everything together. Taste the mixture before adding any salt—the feta is quite salty, so you likely won’t need much, if any. The filling should be cohesive and hold its shape when pinched together.
Step 5: Stuff and Bake. Now for the fun part! Using a small spoon, generously fill each pre-baked mushroom cap with the spinach and feta mixture. Don’t be shy—mound it up a little. You should use all the filling. Place the stuffed mushrooms back on the parchment-lined baking sheet. Pop them into the preheated oven and bake for 18-20 minutes, or until the filling is set, the tops are lightly golden, and the mushrooms are tender. You’ll know they’re done when the whole kitchen smells amazing.
Step 6: Garnish and Serve. Carefully remove the baking sheet from the oven. Let the mushrooms rest for just a minute or two—they will be piping hot. Just before serving, sprinkle them with the fresh chopped parsley. This adds a lovely fresh color and a bright flavor note that cuts through the richness beautifully. Serve them warm and watch them disappear.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The bright, clean flavors of the chicken provide a perfect main course counterpart, letting the stuffed mushrooms shine as a stellar starter.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness of the cheese and create a wonderfully balanced plate.
- Creamy Tomato Soup — For a cozy, comforting meal, these mushrooms are fantastic dipped into a velvety tomato soup. It’s a sophisticated twist on grilled cheese and tomato soup.
Drinks
- A Crisp Sauvignon Blanc — The high acidity and citrus notes in this wine act like a squeeze of lemon, cleansing the palate between each savory, cheesy bite.
- A Light Italian Red like Chianti — The earthy notes in the mushrooms and the tangy feta pair beautifully with the bright cherry and herbal flavors of a young Chianti.
- Sparkling Water with Lemon — A non-alcoholic option that’s just as effective. The bubbles and citrus are incredibly refreshing against the rich filling.
Something Sweet
- Lemon Sorbet — After the savory intensity, a scoop of tart, clean lemon sorbet is the ultimate palate cleanser and a light, refreshing way to end the meal.
- Almond Biscotti — The nutty, crunchy texture of biscotti alongside a cup of coffee provides a simple, not-too-sweet finish that doesn’t overwhelm.
- Dark Chocolate Truffles — A few pieces of high-quality dark chocolate (70% or higher) offer a bitter-sweet contrast that complements the savory umami notes perfectly.
Top Mistakes to Avoid
- Mistake: Not pre-baking the mushroom caps. This is the number one reason stuffed mushrooms turn out watery. Skipping this step means the mushrooms release their liquid into the filling during the final bake, making everything soggy.
- Mistake: Adding raw onion to the filling. Sautéing the onion first is non-negotiable. It softens their sharp bite and brings out their natural sweetness, creating a much more harmonious flavor in the final product.
- Mistake: Forgetting to squeeze the spinach. I’ve messed this up before too, and it results in a filling that’s wet, doesn’t hold together well, and can make the breadcrumbs mushy. Take the extra minute to squeeze it dry.
- Mistake: Overcrowding the baking sheet. Give the mushrooms a little space! If they’re too close together, they’ll steam instead of roast, again leading to sogginess. Use two sheets if necessary.
Expert Tips
- Tip: Make them ahead. You can assemble these up to a day in advance. Just follow all the steps through stuffing the mushrooms, cover the baking sheet tightly with plastic wrap, and refrigerate. When you’re ready, bake them straight from the fridge, adding maybe 2-3 extra minutes to the baking time.
- Tip: Add a textural crunch. For an extra layer of texture, mix a tablespoon of finely chopped walnuts or pine nuts into the filling. They toast up as the mushrooms bake, adding a wonderful nutty crunch.
- Tip: Get creative with herbs. While oregano is classic, feel free to experiment. Fresh dill is fantastic with feta, or a teaspoon of fresh thyme leaves would be lovely with the mushrooms.
- Tip: Use a piping bag for neatness. If you’re serving these for a really fancy event and want them to look pristine, you can spoon the filling into a piping bag (or a zip-top bag with a corner snipped off) and pipe it neatly into the caps.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! It’s a great shortcut. You’ll need one 10-ounce package of frozen chopped spinach, thawed. The key is to squeeze it even more aggressively than fresh spinach—it holds a ton of water. Press it in a colander and then wring it out in a clean kitchen towel until it’s as dry as you can get it. You might need to break it up with a fork after squeezing to incorporate it evenly into the filling.
How should I store leftovers and can I reheat them?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, the oven or an air fryer is your best bet to restore some crispness. Preheat your oven to 350°F (175°C) and warm them for about 10 minutes. The microwave will work in a pinch, but it will make them soft. They’re definitely best enjoyed fresh, but still tasty as leftovers!
Can I make these gluten-free or vegetarian-friendly?
They are naturally vegetarian! For gluten-free, simply ensure your breadcrumbs are certified gluten-free. Panko-style gluten-free breadcrumbs work well, or you could use almond flour or crushed gluten-free crackers as a substitute for the breadcrumbs to bind the filling.
My filling is a bit loose. What can I do?
If your filling isn’t holding together well, it’s likely due to a bit too much moisture or not enough binder. You can fix this by adding another tablespoon of breadcrumbs or Parmesan cheese to help absorb excess liquid. The mixture should be moist but hold its shape when you pinch it together.
Can I use a different cheese?
Of course! While feta is classic, this recipe is very adaptable. Goat cheese (chèvre) would be a fantastic substitute, offering a similar tangy profile. For a milder, creamier option, try ricotta (just make sure to drain any excess liquid from it first) mixed with a sharper cheese like Parmesan for flavor.
Stuffed Mushrooms With Spinach And Feta
Easy stuffed mushrooms with spinach & feta! My foolproof recipe creates elegant, savory bites perfect for parties or snacks. Ready in 45 minutes with simple ingredients.
Ingredients
Ingredients
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20-24 medium cremini or white button mushrooms (about 1.5 inches in diameter)
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2 tablespoons olive oil (divided)
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1 small yellow onion (finely diced)
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3 cloves garlic (minced)
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5 ounces fresh spinach (roughly chopped)
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4 ounces feta cheese (crumbled)
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1/4 cup grated Parmesan cheese
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1/4 cup Panko breadcrumbs
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1 large egg (lightly beaten)
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1 teaspoon dried oregano
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1/4 teaspoon black pepper
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Salt (to taste (be mindful, as feta is salty))
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2 tablespoons fresh parsley (chopped (for garnish))
Instructions
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Prep the Mushroom Caps. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Now, gently clean the mushrooms. The best way is to wipe them with a damp paper towel—don't run them under water, as they'll absorb it like sponges. Carefully twist the stems to remove them; set the stems aside. You'll notice the caps have a natural little bowl shape, which is perfect for holding our filling. Place the mushroom caps, cavity-side up, on the prepared baking sheet. Drizzle with about one tablespoon of the olive oil and use your hands to gently toss them, making sure they're all lightly coated. Bake for 8-10 minutes. They won't be cooked through, but you'll see liquid released into the caps. Carefully tip each mushroom to drain this liquid away. This step is our secret weapon against sogginess!01
-
Create the Flavor Base. While the caps are baking, let's make the filling. Finely chop the reserved mushroom stems. Heat the remaining tablespoon of olive oil in your large skillet over medium heat. Add the diced onion and chopped mushroom stems. Sauté for about 5-7 minutes, until the onion is soft and translucent and the mushroom pieces have shrunk a bit. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—you don't want it to burn. The aroma at this stage is absolutely heavenly.02
-
Wilt and Dry the Spinach. Add all of the roughly chopped spinach to the skillet. It will look like a mountain, but it wilts down incredibly quickly. Use tongs or a spoon to toss it constantly with the onion and mushroom mixture. In just 2-3 minutes, the spinach will be dark green, limp, and significantly reduced in volume. Transfer this entire mixture to a colander or a bowl to let it cool for a few minutes. Once it's cool enough to handle, take handfuls of the spinach mixture and squeeze, squeeze, squeeze over the sink to remove all the excess water. This is the most important step for a firm, not mushy, filling.03
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Combine the Filling. In your mixing bowl, combine the squeezed-dry spinach mixture, the crumbled feta, grated Parmesan, Panko breadcrumbs, beaten egg, dried oregano, and black pepper. The trick is to mix everything gently but thoroughly with a fork or your hands. The egg acts as the binder, holding everything together. Taste the mixture before adding any salt—the feta is quite salty, so you likely won't need much, if any. The filling should be cohesive and hold its shape when pinched together.04
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Stuff and Bake. Now for the fun part! Using a small spoon, generously fill each pre-baked mushroom cap with the spinach and feta mixture. Don't be shy—mound it up a little. You should use all the filling. Place the stuffed mushrooms back on the parchment-lined baking sheet. Pop them into the preheated oven and bake for 18-20 minutes, or until the filling is set, the tops are lightly golden, and the mushrooms are tender. You'll know they're done when the whole kitchen smells amazing.05
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Garnish and Serve. Carefully remove the baking sheet from the oven. Let the mushrooms rest for just a minute or two—they will be piping hot. Just before serving, sprinkle them with the fresh chopped parsley. This adds a lovely fresh color and a bright flavor note that cuts through the richness beautifully. Serve them warm and watch them disappear.06
