Description
Deliciously savory stuffed mushrooms filled with cream cheese, feta, and fresh spinach. Perfect for gatherings or as a quick bite.
Ingredients
Scale
- 12 large white or cremini mushrooms (about 12–14 oz / 340–400 g), stems removed and reserved
- 4 oz (113 g) full-fat cream cheese, softened
- 1 cup packed fresh spinach, chopped (about 30 g)
- 1/2 cup crumbled feta cheese (about 75 g)
- 1/4 cup grated Parmesan cheese (about 25 g)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste (about 1/4–1/2 teaspoon salt total)
- 1/4 cup plain breadcrumbs (optional, about 30 g) for topping or a gluten-free alternative
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a shallow baking dish.
- Clean mushrooms gently with a damp cloth; remove stems and finely chop the stems to save for the filling. Arrange caps stem-side up on the baking sheet.
- Heat olive oil in a skillet over medium heat. Add minced garlic and chopped mushroom stems; sauté 2–3 minutes until fragrant and softened.
- Add chopped spinach to the skillet and cook 1–2 minutes until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine softened cream cheese, crumbled feta, grated Parmesan, the cooled mushroom-stem and spinach mixture, and a pinch of salt and black pepper. Stir until well combined. If filling seems too dry, add a teaspoon of olive oil or a splash of milk.
- Spoon the filling into each mushroom cap, mounding slightly. If using breadcrumbs, sprinkle a small amount over each filled cap for a crunchy top.
- Bake in the preheated oven for 15–20 minutes, until the cheese filling is bubbly and tops are lightly golden. If you want extra color, broil for 1–2 minutes — watch closely to avoid burning.
- Remove from the oven and let rest 2–3 minutes. Garnish with a sprinkle of chopped parsley or a light drizzle of olive oil if desired. Serve warm.
Notes
Calorie estimates use typical values for full-fat cream cheese, feta, and Parmesan. For lower fat, use light cream cheese and reduced-fat feta. Great for make-ahead: prepare the filling up to 24 hours ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed large mushrooms
- Calories: 140
- Sugar: 1g
- Sodium: 275mg
- Fat: 12.9g
- Saturated Fat: 6g
- Unsaturated Fat: 6.9g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: 1g
- Protein: 5.7g
- Cholesterol: 30mg