Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms

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Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are one of those appetizers that feel both comforting and elevated—simple enough for a weeknight, yet special enough to grace any dinner party spread. Each bite is bursting with creamy feta, earthy mushrooms, and the rich, tangy pop of sun-dried tomatoes.

I’m so glad you’re here in my kitchen! Before we dive into the cheesy, garlicky goodness, I’d love to invite you to follow me on Pinterest for more flavor-packed, crowd-pleasing recipes just like this one—perfect for home cooks who crave delicious without the fuss.

The Story Behind These Stuffed Mushrooms

A Bite of Nostalgia, a Dash of Creativity

I first made these stuffed mushrooms on a snowy winter night, digging through the fridge for inspiration. I had some leftover feta, a bag of wilting spinach, and a half-used jar of sun-dried tomatoes—hardly a plan, but definitely promise. When the oven timer went off and I took my first bite, I knew I’d stumbled upon something special.

There’s something deeply satisfying about stuffing mushrooms. It’s intimate. You’re working with your hands, shaping each cap with care. These aren’t just appetizers—they’re miniature love letters, especially when brimming with the bold trio of spinach, feta, and sun-dried tomatoes.

Why This Recipe Wins Every Time

This stuffed mushrooms recipe isn’t just a crowd-pleaser—it’s a vegetarian masterpiece that balances flavor and texture beautifully. The earthy mushroom caps become juicy and tender in the oven, cradling a filling that’s creamy, savory, and slightly tangy from the feta.

What sets this version apart is the inclusion of sun-dried tomatoes, which offer a chewy sweetness that cuts through the richness. It’s a simple but powerful touch, similar to the sun-dried tomato twist found in these feta spinach burgers with tzatziki.

These make the perfect addition to any appetizer spread, or even a standout vegetarian main when served alongside a fresh salad or crusty bread.

 stuffed mushrooms with feta and spinach
Flavor-packed mushroom bites perfect for entertaining

Ingredients & Preparation

The Ingredients You’ll Need

Here’s a simple table of the ingredients for a smooth prep experience:

Ingredient Quantity
Large white mushrooms 16, stems removed
Olive oil 1 tablespoon
Garlic, minced 2 cloves
Fresh spinach, chopped 2 cups
Feta cheese, crumbled ½ cup
Sun-dried tomatoes, chopped ¼ cup
Cream cheese 2 tablespoons
Fresh parsley, chopped 1 tablespoon
Salt & black pepper To taste
Optional: Parmesan Grated, for topping

You’ll notice that the ingredients reflect Mediterranean influence, a flavor profile that pairs wonderfully with the boldness of feta—just like in this Greek-style loaded hummus.

Tools You’ll Need and Substitutions

Tools:

  • Baking sheet lined with parchment

  • Skillet

  • Small mixing bowl

  • Spoon or small scoop

  • Oven preheated to 375°F (190°C)

Substitutions:

  • Use baby bellas or creminis for a deeper flavor

  • Goat cheese or ricotta works if you’re out of feta

  • No cream cheese? Add an extra spoon of olive oil for moisture

Love bold flavors? Try replacing parsley with chopped fresh basil or mint—especially if you’re aiming for something similar in brightness to these stuffed zucchini with spinach and ricotta.

Step-by-Step Instructions & Pro Tips

How to Make Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Clean the mushrooms with a damp paper towel and remove stems. Finely chop the stems and set aside.

  3. Heat olive oil in a skillet. Sauté garlic and chopped mushroom stems for 2–3 minutes.

  4. Add spinach and cook until wilted.

  5. Remove from heat and stir in feta, sun-dried tomatoes, cream cheese, and parsley. Add salt and pepper to taste.

  6. Spoon the filling into mushroom caps and arrange them on the prepared baking sheet.

  7. Optional: Sprinkle with Parmesan.

  8. Bake for 18–20 minutes, or until the mushrooms are tender and tops golden.

clean mushrooms on baking tray
Clean mushroom caps ready for stuffing

Tips & Tricks for Perfect Results

  • Don’t overcook the spinach—it should wilt but not release too much water.

  • Avoid overfilling to prevent spillover during baking.

  • Let the mushrooms rest for 3 minutes before serving—they firm up and develop more flavor.

For similar prep tips, take a peek at baked spinach mushroom quesadillas, which follow a similar moisture balance with spinach and cheese.

Serving, Storing & Pairing

What to Serve With These Stuffed Mushrooms

These mushrooms are delicious as-is, but they shine even brighter on a party platter or antipasti board. Serve them with:

  • A simple green salad or arugula with lemon vinaigrette

  • Herbed rice or grain bowls

  • Toasted crostini and dips

They also make a perfect pairing for Mediterranean flavors, especially when served with a side of spinach artichoke pull-apart bread or spinach and artichoke wonton cups.

Storing and Reheating

To store: Place leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat: Bake at 350°F (175°C) for 8–10 minutes, or microwave for 30–45 seconds.

Freezing tip: You can freeze unbaked stuffed mushrooms on a tray, then transfer them to a zip bag. Bake straight from frozen, adding 5 extra minutes to the cooking time.

Frequently Asked Questions

Can I make these ahead of time?
Absolutely. Stuff the mushrooms and store in the fridge (uncooked) up to 24 hours before baking.

Can I use frozen spinach?
Yes, just thaw and squeeze out all the liquid before using. Fresh offers better texture, though.

Are these gluten-free?
Yes—these stuffed mushrooms are naturally gluten-free and low-carb.

What mushrooms work best?
White button mushrooms are classic, but baby bellas or creminis offer a deeper flavor.

Can I use vegan cheese?
Of course! Vegan feta and cream cheese substitutes work great here.

Conclusion

There’s something genuinely heartwarming about a simple, well-balanced appetizer that delivers flavor in every bite. These Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are my go-to when I want to serve something that’s comforting yet elevated, simple but full of personality.

For more plant-forward, flavor-packed ideas, check out my rolled-up chicken with feta, spinach, and sun-dried tomatoes or these fresh spinach feta quiches.

Did you enjoy this recipe? Let me know in the comments below and don’t forget to rate it! Share your creations on Pinterest—I’d love to see your delicious stuffed mushrooms!

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Spinach, feta, and sun-dried tomato stuffed mushrooms on a baking sheet

Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms


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  • Author: Sylvia
  • Total Time: 35
  • Yield: 16 stuffed mushrooms
  • Diet: Vegetarian

Description

Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are an easy, savory appetizer made with creamy cheese, fresh spinach, and a burst of Mediterranean flavor in each bite.


Ingredients

• 16 large white mushrooms, stems removed

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 1/2 cup crumbled feta cheese

• 1/4 cup sun-dried tomatoes, finely chopped

• 2 tablespoons cream cheese

• 1 tablespoon fresh parsley, chopped

• Salt and pepper, to taste

• Optional: grated Parmesan, for topping


Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Clean mushrooms and gently remove stems. Finely chop the stems.

3. Heat olive oil in a skillet over medium heat. Add garlic and chopped stems; sauté for 2-3 minutes.

4. Add spinach and cook until just wilted. Remove from heat.

5. Stir in feta, sun-dried tomatoes, cream cheese, and parsley. Season with salt and pepper.

6. Spoon the mixture into each mushroom cap and place on the baking sheet.

7. Optional: Top with grated Parmesan for a golden, savory finish.

8. Bake for 18–20 minutes or until mushrooms are tender and tops are lightly browned.

9. Serve warm and enjoy as a party appetizer or elegant vegetarian bite.

Notes

– Baby bella or cremini mushrooms offer a more robust flavor if preferred.

– You can prep the stuffing mixture a day ahead and store it in the fridge.

– For a dairy-free version, use vegan feta and cream cheese.

– Avoid overstuffing the mushrooms to keep the filling intact while baking.

– Store leftovers in an airtight container for up to 3 days in the fridge.

  • Prep Time: 15
  • Cook Time: 20
  • Method: Baked
  • Cuisine: Mediterranean

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