Stuffed Mushrooms with Spinach, Feta, and Sun-Dried Tomatoes

Classic stuffed mushrooms get a Mediterranean makeover with sun-dried tomatoes, spinach, and feta. It's a simple and delicious appetizer or side dish that's perfect for any occasion.

Stuffed mushrooms are a classic party food for a reason. They're easy to make, can be filled with a variety of ingredients, and are always a crowd-pleaser. This recipe is a twist on the classic, featuring a Mediterranean-inspired filling of spinach, feta, and sun-dried tomatoes. The combination of flavors is simply irresistible, and the mushrooms themselves provide a perfect vessel for the filling.

Prep time: 20 | Cook time: 20 | Serves: 4

Ingredients

• 12 large mushrooms
• 1 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Remove the stems from the mushrooms and chop them finely.
3. Heat olive oil in a large skillet over medium heat.
4. Add onion and garlic to the skillet and cook until softened.
5. Add chopped mushroom stems and spinach to the skillet and cook until the spinach is wilted.
6. Stir in feta cheese, sun-dried tomatoes, salt, and pepper.
7. Stuff the mushroom caps with the spinach mixture.
8. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is hot and bubbly.

Why It Works

• The combination of spinach, feta, and sun-dried tomatoes is a classic for a reason. The spinach provides a pop of color and freshness, the feta adds a salty and tangy flavor, and the sun-dried tomatoes add a touch of sweetness and acidity.
• The mushrooms are cooked until they are tender and juicy, so they'll soak up all of the flavors of the filling.
• The filling is cooked in a skillet until it is hot and bubbly, so it will be nice and melted when you stuff the mushrooms.