Greek Stuffed Mushrooms
Elevate your appetizer game with these irresistible Greek Stuffed Mushrooms! These bite-sized delights feature tender button mushroom caps loaded with a savory Mediterranean-inspired filling of fresh spinach, creamy feta, tangy sun-dried tomatoes, and aromatic herbs like oregano and parsley. A crunchy breadcrumb topping adds texture, while a hint of garlic and a drizzle of olive oil bring the flavors together. Perfectly baked to golden perfection in just 20 minutes, these easy-to-make stuffed mushrooms are ideal as a crowd-pleasing party starter, a light vegetarian snack, or a flavorful side dish. With every bite, you'll be transported to the sunny shores of Greece—simple, delicious, and completely unforgettable!
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Recipe Information
Ingredients
- 16 pieces Button mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 2 cups Fresh spinach
- 1 cup Feta cheese
- 0.5 cup Breadcrumbs
- 0.25 cup Sun-dried tomatoes
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Clean the button mushrooms with a damp cloth and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic, and sauté for 2-3 minutes until softened.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked mushroom stem and spinach mixture with crumbled feta cheese, breadcrumbs, sun-dried tomatoes (chopped finely), parsley, oregano, salt, and black pepper. Mix thoroughly.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil and place them on a baking sheet, cavity-side up.
Spoon the filling mixture into each mushroom cap, pressing lightly to pack the filling in.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden on top.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 226 mg | 17% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
