Spinach Stuffed Mushrooms
Delicious, low-carb Spinach Stuffed Mushrooms filled with spinach, feta, parmesan, and garlic. A quick, fiber-rich, and protein-packed appetizer or snack perfect for weeknight dinners, parties, or meal prep.
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.
