Spinach-Stuffed Mushrooms

Spinach-Stuffed Mushrooms

Makes about 2 dozen
This simple and savory appetizer is a snap to assemble and will quickly become an essential recipe for any cocktail party.
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound white button or cremini mushrooms, stems removed and finely chopped, caps left intact
  • 1 small yellow onion, finely chopped
  • 1/8 teaspoon fine sea salt
  • 1 (1-pound) package frozen spinach, thawed and squeezed of excess water
  • 6 ounces feta cheese, crumbled
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons roughly chopped fresh parsley
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.  

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add mushroom stems, onion, salt and pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Transfer to a large bowl, add spinach and toss well; let cool.  

Arrange mushroom caps, stem side up, in a single layer on the prepared baking sheet. Add parsley and cheese to spinach mixture. Divide filling evenly between mushrooms, mounding it in the center. Drizzle mushrooms with remaining 1 tablespoon oil and bake until softened and juicy, about 20 minutes.
Nutritional Info: 
Per Serving: Serving size: 1 stuffed mushroom, 40 calories (25 from fat), 3g total fat, 1g saturated fat, 5mg cholesterol, 100mg sodium, 2g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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