Name: Spinach and Feta Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 24 large white button or cremini mushrooms (about 1.5 lbs), stems removed; 2 tablespoons olive oil, plus extra for brushing; 1 small onion, finely diced (about 1/2 cup); 3 cloves garlic, minced; 10 oz fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and squeezed dry); 6 oz feta cheese, crumbled (about 1 1/2 cups); 1/4 cup grated Parmesan cheese; 3 tablespoons cream cheese, softened; 1/4 cup panko breadcrumbs; 1 large egg, lightly beaten; 2 tablespoons fresh dill, chopped (or 2 teaspoons dried); 1 tablespoon fresh lemon juice; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste

Instructions

Prepare the mushrooms

Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel and remove stems. Brush the outside of mushroom caps lightly with olive oil and place them cavity-side up on a baking sheet lined with parchment paper.
Cook the spinach mixture

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for 1 minute more until fragrant. Add chopped spinach and cook until wilted and most of the moisture has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
Prepare the filling

In a large mixing bowl, combine the cooled spinach mixture, crumbled feta, Parmesan, cream cheese, breadcrumbs, beaten egg, dill, lemon juice, oregano, and red pepper flakes if using. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
Stuff the mushrooms

Using a small spoon, fill each mushroom cap generously with the spinach and feta mixture, mounding slightly at the top. Arrange stuffed mushrooms on the prepared baking sheet, making sure they're not touching.
Bake the mushrooms

Bake in preheated oven for 20-25 minutes until the mushrooms are tender and the tops are golden brown. If tops are browning too quickly, cover loosely with aluminum foil.
Serve

Allow stuffed mushrooms to cool for 5 minutes before serving. Transfer to a serving platter and garnish with additional fresh dill if desired. Serve warm as an appetizer or side dish.

Spinach and Feta Stuffed Mushrooms

Ingredients

Instructions

Nutritional Information