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Spinach Feta Stuffed Mushrooms

These taste like a spanakopita decided to live inside a mushroom, and honestly that's a great decision. The salty feta and earthy spinach balance each other perfectly. They're vegetarian-friendly and still satisfying enough that nobody notices.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed and reserved
  • 10 oz frozen chopped spinach thawed and squeezed completely dry
  • 1 cup crumbled feta cheese
  • 4 oz cream cheese softened
  • 3 cloves garlic minced
  • 1/4 cup red onion finely diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Pinch of nutmeg

Method
 

  1. Preheat oven to 375°F and arrange mushroom caps on a parchment-lined baking sheet.
  2. Sauté finely chopped mushroom stems, garlic, and red onion in olive oil for 3-4 minutes.
  3. Remove from heat and combine with spinach, feta, cream cheese, oregano, pepper, and nutmeg.
  4. Spoon filling into each mushroom cap, pressing lightly to pack.
  5. Bake for 20-22 minutes until mushrooms release their juices and tops are set. Serve warm.