Spinach Feta Stuffed Mushrooms Caps Vegetarian
Turn up the flavor at your next gathering with these **Spinach Feta Stuffed Mushroom Caps**, a crowd-pleasing vegetarian appetizer brimming with savory goodness. Juicy button or cremini mushroom caps are filled with a delectable mixture of sautéed mushroom stems, garlic, tender spinach, tangy feta cheese, and the perfect hint of Parmesan and breadcrumbs for added depth. Seasoned with oregano, a touch of salt, and optional red pepper flakes for a hint of heat, these golden, oven-baked bites come together in just 35 minutes. Perfect as an elegant starter or party finger food, these stuffed mushrooms are not only easy to prepare but also deliver an irresistible combination of creamy, cheesy filling and earthy mushroom flavor. Whether you're hosting a festive dinner or looking for a quick vegetarian snack, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 12 pieces Large button or cremini mushrooms
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Wipe the mushrooms clean with a damp cloth and gently remove the stems. Set the 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 sauté for 2-3 minutes until softened.
Mince the garlic cloves and add them to the skillet. Sauté for an additional minute until fragrant, being careful not to burn the garlic.
Gradually add the spinach to the skillet and cook for 2-3 minutes, stirring, until wilted. Remove from heat and allow the mixture to cool slightly.
In a mixing bowl, combine the cooked spinach mixture with the crumbled feta, breadcrumbs, Parmesan, salt, black pepper, dried oregano, and red pepper flakes (if using). Mix until the filling is well combined.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil and arrange them hollow-side up on the prepared baking sheet.
Spoon the spinach and feta filling evenly into each mushroom cap, pressing gently to secure the filling.
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Spinach Feta Stuffed Mushroom Caps warm!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1448 mg | 111% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 884 mg | 19% | |
*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.
