Mediterranean Diet Cream Cheese Stuffed Mushrooms
Elevate your appetizer game with these Mediterranean Diet Cream Cheese Stuffed Mushrooms—an irresistible blend of creamy, tangy, and herbaceous flavors packed into tender button mushroom caps. Perfectly seasoned with garlic, fresh spinach, basil, parsley, and a hint of lemon zest, the filling is a luscious mix of cream cheese, crumbled feta, and finely chopped sun-dried tomatoes. This baked delight is brushed with olive oil for added richness and roasted to perfection, offering a healthier, flavorful twist on classic stuffed mushrooms. Ideal as a crowd-pleasing hors d’oeuvre or a savory side dish, this simple recipe is ready in under 40 minutes and brimming with Mediterranean-inspired goodness. Keywords: Mediterranean diet, stuffed mushrooms, cream cheese mushrooms, healthy appetizers, vegetarian recipes.
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Recipe Information
Ingredients
- 20 large button mushrooms
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 1 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 0.5 cup sun-dried tomatoes, finely chopped
- 1 cup fresh spinach, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and scoop out the insides to make space for the filling, being careful not to break the caps.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a medium-sized bowl, combine the cream cheese, crumbled feta cheese, sun-dried tomatoes, sautéed spinach mixture, chopped basil, chopped parsley, salt, black pepper, and lemon zest. Mix well until all ingredients are fully incorporated.
Brush the remaining 1 tablespoon of olive oil over the mushroom caps and place them on a baking sheet, cavity side up.
Fill each mushroom cap generously with the cream cheese mixture, using a spoon or piping bag.
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the tops are golden and mushrooms are tender.
Allow the mushrooms to cool for a few minutes before serving.
Garnish with additional chopped parsley and basil if desired. Enjoy as a savory appetizer or a side dish for a Mediterranean-inspired meal.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4959 mg | 216% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 65.7 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1552 mg | 119% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 6137 mg | 131% | |
*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.
