These elegant stuffed mushrooms feature a savory filling of spinach, creamy feta cheese, and aromatic herbs baked until golden and bubbly. They make the perfect appetizer for entertaining or a sophisticated side dish that's both impressive and surprisingly easy to prepare.
Recipe Details
Ingredients
- 12 large large button or cremini mushrooms, stems removed
- 30ml extra virgin olive oil, divided
- 1 small small onion, finely diced
- 3 cloves garlic, minced
- 200g fresh spinach leaves, chopped
- 150g feta cheese, crumbled
- 115g cream cheese, softened
- 60ml Parmesan cheese, grated
- 60ml panko breadcrumbs
- 15ml fresh dill, chopped (or 1 tsp dried)
- 10ml fresh oregano, chopped (or 1/2 tsp dried)
- 5ml lemon zest
- 2ml salt
- 1ml freshly ground black pepper
- 30ml pine nuts, toasted (optional)
Instructions
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Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
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Clean 12 large large button or cremini mushrooms and remove stems. Using a small spoon, gently scrape out the gills to create more space for filling. Brush caps with 1 tablespoon of 30ml extra virgin olive oil and season lightly with 2ml salt and 1ml freshly ground black pepper. Arrange gill-side up on prepared baking sheet.
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Heat remaining 30ml extra virgin olive oil in a large skillet over medium heat. Add 1 small small onion and cook for 3-4 minutes until softened. Add 3 cloves garlic and cook for another minute until fragrant.
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Add 200g fresh spinach leaves to the skillet and cook for 2-3 minutes, stirring frequently, until wilted and most liquid has evaporated. Remove from heat and let cool slightly.
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In a mixing bowl, combine the cooled spinach mixture with 150g feta cheese, 115g cream cheese, half of the 60ml Parmesan cheese, 15ml fresh dill, 10ml fresh oregano, 5ml lemon zest, 2ml salt, and 1ml freshly ground black pepper. Mix well until thoroughly combined.
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Divide the filling evenly among the mushroom caps, mounding it slightly. In a small bowl, combine 60ml panko breadcrumbs with remaining 60ml Parmesan cheese and sprinkle over the filled mushrooms.
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Bake for 20-25 minutes, until mushrooms are tender and filling is golden brown and heated through. If desired, broil for the last 2-3 minutes for extra browning.
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Remove from oven and sprinkle with 30ml pine nuts if using. Let cool for 5 minutes before serving.
Tips
Mushroom Selection: Choose mushrooms that are firm, plump, and roughly the same size for even cooking. Baby bella or portobello caps work well too - adjust cooking time accordingly for larger mushrooms.
Moisture Management: After wilting the spinach, press it with paper towels to remove excess moisture. This prevents the filling from becoming watery and ensures the mushrooms don't get soggy.
Make-Ahead Option: These can be assembled up to 24 hours ahead and refrigerated. Add 5-10 minutes to baking time if cooking from cold.
Filling Variations: Try adding sun-dried tomatoes, chopped artichoke hearts, or cooked sausage for different flavor profiles. Goat cheese can substitute for feta for a milder taste.
Serving Temperature: These are delicious hot from the oven but also taste great at room temperature, making them perfect for buffet-style entertaining.
Storage: Leftover stuffed mushrooms keep in the refrigerator for 3 days and can be reheated in a 175°C (350°F) oven for 10-12 minutes.