Stuffed Mushrooms with Spinach and Feta
Stuffed mushrooms are a classic party appetizer, but they can often be bland and boring. This recipe takes stuffed mushrooms to the next level with a flavorful filling made with spinach, feta cheese, sun-dried tomatoes, kalamata olives, and red onion. The mushrooms are then baked until tender and the filling is hot and bubbly. These stuffed mushrooms are sure to be a hit at your next party!
The history of stuffed mushrooms is a long and storied one. They first appeared in ancient Rome, where they were stuffed with a variety of ingredients, including meat, vegetables, and cheese. Over the centuries, stuffed mushrooms have become a popular dish all over the world, and there are now countless variations on the classic recipe. This particular recipe is inspired by the flavors of the Mediterranean, with its combination of spinach, feta cheese, sun-dried tomatoes, kalamata olives, and red onion. These ingredients come together to create a flavorful and satisfying filling that will please even the most discerning palate. So next time you're looking for a delicious and easy-to-make appetizer, give this recipe a try. You won't be disappointed!
Stuffed Mushrooms with Spinach and Feta Stuffed Mushrooms with Spinach and Feta Stuffed Mushrooms with Spinach and Feta Stuffed Mushrooms with Spinach and Feta
Prep time: 15 | Cook time: 25 | Serves: 6
Ingredients
  • 12 large mushrooms
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Remove the stems from the mushrooms and chop them finely.
  3. In a large bowl, combine the mushroom stems, spinach, feta cheese, sun-dried tomatoes, olives, red onion, garlic, and olive oil.
  4. Season with salt and pepper to taste.
  5. Stuff the mushroom caps with the spinach mixture.
  6. Place the mushrooms on a baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
  8. Serve immediately.
Why It Works
  • The combination of spinach, feta cheese, sun-dried tomatoes, kalamata olives, and red onion creates a flavorful and satisfying filling.
  • Baking the mushrooms until tender ensures that the filling is hot and bubbly.
  • The parchment paper prevents the mushrooms from sticking to the baking sheet and makes cleanup a breeze.