Why You’ll Love This Stuffed Mushrooms with Spinach and Feta
- Effortless Elegance. These look impressive and taste gourmet, but the process is straightforward and surprisingly quick. They’re the perfect recipe to have in your back pocket for when you want to make a great impression without spending hours in the kitchen.
- A Flavor Powerhouse. The combination of savory mushroom, garlicky spinach, and salty, creamy feta is a classic for a reason. It’s a balanced trio where each ingredient gets a chance to shine, creating a deeply satisfying umami experience in every bite.
- Incredibly Versatile. Serve them hot out of the oven as an appetizer, let them cool to room temperature for a party platter, or even plate a couple alongside a grilled steak or a simple salad for a more substantial meal. They adapt to any occasion.
- Just the Right Texture. You get the meaty, yielding bite of the mushroom, the softness of the wilted spinach, and the delightful crumble of the feta cheese—all in one perfect, pop-able package. It’s a textural journey that’s really hard to beat.
Ingredients & Tools
- 20-24 medium cremini or white button mushrooms (about 1.5 lbs / 680 g)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 5 oz (140 g) fresh spinach, roughly chopped
- 4 oz (115 g) feta cheese, crumbled
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 cup (30 g) breadcrumbs (Panko work great for crunch)
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt, to taste (be mindful, as feta is salty)
- Fresh parsley, chopped, for garnish (optional)
Tools: A baking sheet, parchment paper or a light greasing, a mixing bowl, a skillet, a spoon, and a clean kitchen towel or paper towels.
The quality of your mushrooms really matters here—look for ones that are firm, with closed caps. And don’t shy away from using full-fat feta; its creaminess makes the filling luxuriously rich. The egg is our binding agent, ensuring the filling doesn’t dry out or crumble apart.
Serves: 6-8 (as an appetizer) | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Mushroom Selection is Key. Choose mushrooms that are all roughly the same size so they cook evenly. Cremini mushrooms (baby bellas) have a bit more flavor than white buttons, but both work perfectly. Just make sure they’re firm and not slimy.
- Don’t Skip the Stem Removal. You’ll be removing the stems to create a little cup for the filling. Don’t throw them away! We’ll finely chop them and sauté them with the onion, which adds a ton of deep, mushroomy flavor to the filling.
- Wring Out That Spinach. After wilting the spinach, it’s crucial to squeeze out as much liquid as humanly possible. A clean kitchen towel is your best friend here. If you skip this, you’ll end up with a watery filling that can make the mushroom caps soggy.
- To Breadcrumb or Not to Breadcrumb? The breadcrumbs are there for a bit of structure and a lovely toasted crunch on top. If you need a gluten-free option, almond flour or even crushed pork rinds can work in a pinch, though the texture will be a bit different.
How to Make Stuffed Mushrooms with Spinach and Feta
Step 1: First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup—trust me, you’ll thank yourself later. Now, take your mushrooms and gently wipe them clean with a damp paper towel. Avoid rinsing them under water, as they act like little sponges and will become waterlogged. Carefully twist off the stems; they should pop right out. Set the hollowed-out mushroom caps aside on your prepared baking sheet.
Step 2: Next, finely chop the mushroom stems. We’re going to use every bit of flavor! Heat 1 tablespoon of olive oil in a 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 released their moisture and started to brown slightly. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—you don’t want to burn it.
Step 3: Add all of the fresh spinach to the skillet. It will look like a mountain, but it wilts down incredibly quickly. Use tongs or a spoon to toss it continuously until it’s fully wilted and dark green, which should take only 2-3 minutes. Immediately transfer the spinach and mushroom mixture to a colander to drain. Once it’s cool enough to handle, take handfuls of the mixture and squeeze, squeeze, squeeze over the sink or a bowl to remove all the excess liquid. This is the most important step for a non-soggy result!
Step 4: In a medium mixing bowl, combine the squeezed-dry spinach mixture, the crumbled feta, Parmesan cheese, breadcrumbs, beaten egg, oregano, and black pepper. Give it a good mix with a fork until everything is well incorporated. Now is the time to taste a tiny bit (it’s safe, the egg is raw but we’re just tasting) and decide if it needs any salt. Remember, feta is quite salty, so you likely won’t need much, if any.
Step 5: Take each mushroom cap and spoon the filling mixture into it, mounding it up slightly. Don’t be shy—pack it in there! You should use all the filling. Drizzle or brush the remaining tablespoon of olive oil over the tops of the stuffed mushrooms. This will help them get a beautiful golden-brown color as they bake.
Step 6: Bake for 18-22 minutes, or until the mushrooms are tender (you can test this by piercing one with a fork) and the tops are golden brown. The filling should feel set. Let them cool for about 5 minutes on the baking sheet before serving—they will be molten hot inside! Garnish with a sprinkle of fresh parsley if you like, for a pop of color and freshness.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The bright, citrusy notes of the chicken cut through the richness of the mushrooms beautifully, making for a well-rounded plate.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing provide a fresh, crisp contrast that cleanses the palate between bites of the savory mushrooms.
- Creamy Tomato Soup — For a comforting, vegetarian-friendly meal, serve a couple of these stuffed mushrooms alongside a bowl of soup. It’s like a gourmet grilled cheese and tomato soup moment, but elevated.
Drinks
- A Crisp Sauvignon Blanc — The herbaceous and citrusy qualities of this wine are a fantastic match for the earthy mushrooms and tangy feta.
- A Light Pale Ale or Lager — The carbonation and slight bitterness of a good beer help to balance the creamy, salty filling perfectly.
- Sparkling Water with a Twist of Lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and won’t overpower the delicate flavors of the dish.
Something Sweet
- Lemon Olive Oil Cake — After a savory, umami-rich appetizer, a slice of not-too-sweet cake with bright lemon flavor is a delightful way to end the meal.
- Dark Chocolate Almond Bark — A few pieces of sophisticated, slightly bitter dark chocolate provide a simple, elegant, and clean finish that doesn’t feel heavy.
- Honey-Glazed Figs with Greek Yogurt — This dessert continues the Mediterranean theme with warm, sweet figs and cool, tangy yogurt—a perfect little bite.
Top Mistakes to Avoid
- Mistake: Not removing enough moisture. This is the cardinal sin of stuffed mushrooms. If you don’t properly wipe the caps dry and, most importantly, squeeze the living daylights out of the spinach, you’ll steam the mushrooms instead of roasting them, resulting in a watery, sad appetizer.
- Mistake: Overcrowding the baking sheet. Give the mushrooms a little space! If they’re too close together, they’ll steam each other. You want the hot air of the oven to circulate around each one to encourage browning and a nice texture on the outside.
- Mistake: Using cold filling. If your spinach and mushroom mixture is still hot when you add the cheese and egg, the cheese can start to melt and the egg might begin to cook prematurely. Let the mixture cool for a few minutes before combining everything for the best texture.
- Mistake: Underseasoning the filling. Taste the filling mixture before you stuff the mushrooms! The feta adds salt, but you still need the pepper and oregano to come through. Be bold with your seasonings.
Expert Tips
- Tip: Make them ahead! You can assemble the stuffed mushrooms up to a day in advance. Cover the baking sheet tightly with plastic wrap and refrigerate. When you’re ready, just pop them straight into the preheated oven. You might need to add 2-3 extra minutes to the baking time since they’ll be cold.
- Tip: Add a nutty crunch. For an extra layer of texture and flavor, try adding 2-3 tablespoons of finely chopped walnuts or pine nuts to the filling mixture. Toast them lightly in a dry pan first to really bring out their flavor.
- Tip: Get creative with cheese. While feta is classic, feel free to experiment. A mix of feta and cream cheese makes an ultra-creamy filling, or a bit of sharp cheddar can add a different kind of tang.
- Tip: Use a small cookie scoop. For perfectly uniform, neat-looking mushrooms and to speed up the stuffing process, use a small cookie scoop or a melon baller to portion the filling. It’s a game-changer for efficiency.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! It’s a great shortcut. You’ll need one 10-ounce (285 g) package of frozen chopped spinach, thawed. The key here is to squeeze it even more aggressively than fresh spinach—it holds a surprising amount of water. Just make sure it’s completely thawed and drained before adding it to the mix.
How do I store and reheat leftovers?
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. Reheat at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid the microwave, as it will make them soggy.
Can I make these vegetarian stuffed mushrooms vegan?
You can certainly try! For a vegan version, use a plant-based feta alternative (many are quite good now) and skip the Parmesan or use a vegan substitute. Instead of the egg, you could use a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) to help bind the filling, though the texture will be a bit more crumbly.
My filling is a bit loose. How can I fix it?
If your filling seems too wet to hold its shape, don’t panic. Add a few more tablespoons of breadcrumbs or a tablespoon of grated Parmesan to help absorb the excess moisture and firm it up. The breadcrumbs will also add a nice extra crunch on top.
What’s the best way to clean mushrooms without them getting watery?
The best method is to simply wipe them with a damp paper towel or a soft brush. If they are very dirty, you can give them a very quick rinse under cold water and then pat them *thoroughly* dry immediately afterward. The goal is to minimize their contact with water as much as possible.
Stuffed Mushrooms With Spinach And Feta
Easy stuffed mushrooms with spinach & feta! This crowd-pleasing appetizer bakes in 20 mins. Creamy, savory, & perfect for parties. Get Mike's foolproof recipe with pro tips.
Ingredients
Ingredients
-
20-24 medium cremini or white button mushrooms (about 1.5 lbs / 680 g)
-
2 tablespoons olive oil (divided)
-
1 small yellow onion (finely diced)
-
3 cloves garlic (minced)
-
5 oz fresh spinach (140 g, roughly chopped)
-
4 oz feta cheese (115 g, crumbled)
-
1/4 cup grated Parmesan cheese (25 g)
-
1/4 cup breadcrumbs (30 g, Panko work great for crunch)
-
1 large egg (lightly beaten)
-
1 teaspoon dried oregano
-
1/4 teaspoon black pepper
-
Salt (to taste (be mindful, as feta is salty))
-
Fresh parsley (chopped, for garnish (optional))
Instructions
-
First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup—trust me, you'll thank yourself later. Now, take your mushrooms and gently wipe them clean with a damp paper towel. Avoid rinsing them under water, as they act like little sponges and will become waterlogged. Carefully twist off the stems; they should pop right out. Set the hollowed-out mushroom caps aside on your prepared baking sheet.01
-
Next, finely chop the mushroom stems. We're going to use every bit of flavor! Heat 1 tablespoon of olive oil in a 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 released their moisture and started to brown slightly. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—you don't want to burn it.02
-
Add all of the fresh spinach to the skillet. It will look like a mountain, but it wilts down incredibly quickly. Use tongs or a spoon to toss it continuously until it's fully wilted and dark green, which should take only 2-3 minutes. Immediately transfer the spinach and mushroom mixture to a colander to drain. Once it's cool enough to handle, take handfuls of the mixture and squeeze, squeeze, squeeze over the sink or a bowl to remove all the excess liquid. This is the most important step for a non-soggy result!03
-
In a medium mixing bowl, combine the squeezed-dry spinach mixture, the crumbled feta, Parmesan cheese, breadcrumbs, beaten egg, oregano, and black pepper. Give it a good mix with a fork until everything is well incorporated. Now is the time to taste a tiny bit (it's safe, the egg is raw but we're just tasting) and decide if it needs any salt. Remember, feta is quite salty, so you likely won't need much, if any.04
-
Take each mushroom cap and spoon the filling mixture into it, mounding it up slightly. Don't be shy—pack it in there! You should use all the filling. Drizzle or brush the remaining tablespoon of olive oil over the tops of the stuffed mushrooms. This will help them get a beautiful golden-brown color as they bake.05
-
Bake for 18-22 minutes, or until the mushrooms are tender (you can test this by piercing one with a fork) and the tops are golden brown. The filling should feel set. Let them cool for about 5 minutes on the baking sheet before serving—they will be molten hot inside! Garnish with a sprinkle of fresh parsley if you like, for a pop of color and freshness.06
