These Spinach Stuffed Mushrooms are a flavorful, nutrient-packed appetizer or snack that’s both satisfying and easy to make.
Loaded with iron-rich spinach, protein from feta and parmesan, and heart-healthy olive oil, they’re low in carbs and high in fiber.
Quick to prepare and perfect for meal prep or entertaining, this recipe brings wholesome, savory flavor to any table.
Spinach Stuffed Mushrooms
Equipment
- 1 Baking Sheet
- Foil or parchment paper (for lining)
- 1 medium bowl
- 1 Microwave-safe bowl (optional, for steaming spinach)
- 1 spoon or spatula
- 1 Knife and cutting board
Ingredients
- 1 lb Cremini mushrooms stems removed (16–18 mushrooms)
- 1/2 tsp Sea salt plus more for filling
- 1/4 tsp Black pepper plus more for filling
- 2 tbsp Olive oil
- 8 oz Fresh spinach chopped (or 5 oz frozen, thawed and drained)
- 1/2 cup Feta cheese crumbled
- 2/3 cup Parmesan cheese grated (divided)
- 4 cloves Garlic minced
- 1 tbsp Fresh parsley chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 400°F (204°C). This ensures it’s fully heated by the time your mushrooms are ready to bake, promoting even cooking and golden tops. Line a baking sheet with parchment paper for easy cleanup, or use foil lightly greased with a touch of olive oil. Set the prepared baking sheet aside while you work on the filling.
- Prepare Fresh or Frozen Spinach: If using fresh spinach, wash it thoroughly and place it in a microwave-safe bowl with a couple of tablespoons of water. Cover the bowl with plastic wrap and steam in the microwave for about 2 minutes, until the spinach is wilted and tender. If using the stove, lightly steam the spinach in a saucepan over medium heat until wilted. For frozen spinach, thaw it completely and drain well.
- Remove Excess Moisture from Spinach: Once the spinach is steamed or thawed, allow it to cool slightly. Then, using your hands, squeeze the spinach tightly several times to remove as much water as possible. This step is crucial to prevent watery filling and ensure the stuffing is thick, creamy, and flavorful. The spinach should form a compact, small bundle after squeezing.
- Prepare Mushroom Caps: Arrange the mushroom caps on your prepared baking sheet with the cavity side facing up. Drizzle each mushroom with olive oil, ensuring the inside and outside are lightly coated. Season with a pinch of sea salt and black pepper, which will enhance the earthy flavor of the mushrooms and complement the filling.
- Make the Spinach Filling: In a medium mixing bowl, combine the squeezed spinach, crumbled feta cheese, half of the grated parmesan (approximately 1/3 cup), minced garlic, and chopped parsley. Season the mixture with sea salt and black pepper to taste. Mix everything gently with a spoon or spatula until fully combined, forming a cohesive, flavorful stuffing that’s ready to fill the mushrooms.
- Stuff the Mushrooms: Using a spoon or small spatula, carefully fill each mushroom cavity with the prepared spinach mixture. Press lightly to pack the filling evenly without overstuffing. Sprinkle the remaining parmesan over the tops of the stuffed mushrooms for a golden, cheesy crust once baked.
- Bake Until Golden and Tender: Place the filled mushrooms in the preheated oven. Bake for 15–20 minutes, or until the mushrooms are tender and the parmesan topping turns a light golden brown. Baking times may vary slightly depending on the size and thickness of your mushrooms, so keep an eye on them to avoid overcooking.
- Cool Slightly Before Serving: Once baked, remove the mushrooms from the oven and let them cool for a few minutes on the baking sheet. This allows the filling to set slightly, making them easier to handle and more enjoyable to eat.
- Serve and Enjoy: Transfer the Spinach Stuffed Mushrooms to a serving plate. They are perfect as a warm appetizer, a side dish, or even a protein-rich snack. Pair them with a light salad, roasted vegetables, or your favorite dipping sauce for a complete, wholesome experience.
- Storage and Reheating Tips: Store any leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the oven at 350°F (175°C) or in the microwave for a quick warm snack. For freezing, pre-roast the mushroom caps for 15 minutes, drain any excess liquid, then fill and freeze for up to 3 months. Reheat directly from frozen for convenience.
Notes
- Serving Size: Each serving equals about 3 stuffed mushrooms, making it easy to plan portions for snacks or appetizers.
- Avoid Watery Filling: Make sure to squeeze excess moisture from the spinach thoroughly to prevent a soggy filling.
- Cheese Options: Feta and parmesan provide the best flavor balance, but goat cheese or ricotta can be substituted for a creamier texture.
- Mushroom Selection: Cremini mushrooms are ideal for their firm texture, but button mushrooms can be used in a pinch.
- Meal Prep Friendly: You can prepare the mushrooms and filling ahead of time. Assemble them just before baking for maximum convenience.
Chef’s Secrets For Perfect Flavor
To achieve the richest flavor and best texture, always remove as much water from your spinach as possible.
This ensures the filling is thick and creamy, not watery.
Drizzle olive oil inside the mushroom caps to enhance their natural umami, and don’t skimp on the garlic—it infuses the filling with a subtle aromatic punch.
Using a mix of feta and parmesan gives the filling both tang and depth, while sprinkling extra parmesan on top creates a golden, crispy finish.
For added richness, lightly toast the parmesan before mixing into the filling for a nuttier flavor.
Serving Suggestions For Any Occasion
Spinach Stuffed Mushrooms are incredibly versatile.
Serve them warm as an appetizer at dinner parties or holiday gatherings, paired with a crisp green salad or roasted vegetables.
They also make a satisfying low-carb snack or light lunch when stacked with a handful of cherry tomatoes.
For entertaining, arrange them on a platter with toothpicks for easy serving, or drizzle with balsamic glaze for a gourmet touch.
These mushrooms also pair beautifully with white wine, light rosé, or a sparkling water with citrus.
Storage Tips To Maintain Freshness
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently in the oven at 350°F (175°C) for 8–10 minutes, or microwave individually for a quick warm snack.
For freezing, pre-roast mushroom caps for 15 minutes and drain any excess liquid before adding the filling.
Place the stuffed mushrooms in a freezer-safe container or bag, and freeze for up to 3 months.
Reheat directly from frozen for a convenient meal or appetizer anytime.
Frequently Asked Questions
1. Can I use other types of mushrooms?
Yes, button mushrooms or portobello mushrooms can work, though cooking times may vary slightly. Choose firm, fresh mushrooms with a sizable cavity for filling.
2. Can I make this recipe vegan?
Absolutely! Replace feta and parmesan with vegan cheese alternatives, such as plant-based ricotta or nutritional yeast for a cheesy flavor. Use olive oil to enhance richness.
3. How do I prevent the filling from being watery?
The key is squeezing out all excess moisture from the spinach after cooking or thawing. Using a fine kitchen towel or cheesecloth helps remove even more water for a thick, flavorful filling.
4. Can I prepare these ahead of time?
Yes, you can prep the mushroom caps and filling separately and store them in the fridge for 2–3 days. Assemble and bake just before serving to maintain optimal texture.
5. Can these mushrooms be frozen after baking?
Yes, but the texture is better if you freeze pre-roasted mushroom caps, then fill them with the mixture before freezing. This prevents them from becoming too watery. They can be reheated directly from frozen in the oven.
