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15) Crock Pot Spinach-Feta Stuffed Mushrooms

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 24 large white or cremini mushrooms stems removed
  • 8 oz cream cheese softened
  • 1 cup frozen chopped spinach thawed and squeezed dry
  • 3/4 cup crumbled feta
  • 1/2 cup breadcrumbs Panko or regular
  • 1/4 cup grated Parmesan
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Nonstick spray or a little extra olive oil for the crock pot

Method
 

  1. Toss mushroom caps with olive oil, salt, and pepper; place them cavity-up in the crock pot sprayed with nonstick.
  2. Mix cream cheese, spinach, feta, Parmesan, breadcrumbs, garlic, oregano, and a pinch of salt until combined.
  3. Spoon the filling into each mushroom cap, mounding slightly.
  4. Cover and cook on low for 1.5–2 hours, until mushrooms are tender and filling is set.
  5. If you want a crisp top, transfer to a broiler-safe pan and broil 2–3 minutes before serving.