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