Spinach and Feta Stuffed Mushrooms
Growing up in a super Greek household, spinach pie was a staple in our monthly treat roundup. My yiayia and mom made it quite often for their hubbies and the rest of us got some scraps too lol. However, they didn’t make it with all the butter and phyllo like most do today. My grandmother and mom were professionals at making it from scratch. THERE IS NOTHING LIKE HOMEMADE, FROM SCRATCH, SPANAKOPITA. Since we all don’t have that kind of time, and we are trying to keep things gluten free and low carb, I like to keep the flavor but incorporate a different vessel in which to hold house them in.
PRO TIP on these, make sure your mushrooms aren’t too small because then they wont hold any filling. You can do this recipe with mushroom caps but those take a wee bit longer to bake and the smaller ones are just cuter and funner to pop in your mouth. The portobello caps is more of a entree or side dish. These are perfect for appetizers!
If this recipe is up your alley, I HAVE MORE JUST LIKE IT…
SPINACH AND FETA STUFFED PEPPERS or SPINACH AND FETA STUFFED SALMON or BAKED SPANAKOPITA AND ARTICHOKE DIP.
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Spinach and Feta Stuffed Mushrooms
Ingredients
- 16 oz baby bella mushrooms
- 1 tbs olive oil
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 cups packed chopped baby spinach
- 3 tbs dill, chopped
- 4 oz cream cheese, room temp.
- 4 oz feta cheese, crumbled
- salt and pepper to taste
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F (or air fryer to 400° F). Line your baking sheet with parchment paper and spray with olive oil.
- Wipe your mushroom caps clean o peel their outer skin cap. Remove their stem and gently scoop out some of the inside to make way for the filling.
- In a large pan, heat your olive oil and sauté your onion and garlic for 1-2 minutes. Add in the spinach and turn until mostly wilted. Remove and transfer to a large bowl. To the bowl, also add in the dill, cream cheese, feta, salt and pepper to taste. Mix until creamy and incorporated. Fill each mushroom just to the rim and then top with mozzarella. Bake for 20 minutes.
Thank you! Loved this recipe – it was so tasty even my husband said it was a winner
Hello! I’m so happy you both enjoyed it and thank you for trying out the recipe!
These are as yummy as they look!
Thanks for trying the recipe Mary Anne!!
Delicious! Almost added 3 Tbl. dill and then saw that it was 3 Tbl fresh dill. I used dried dill instead but NOT 3 Tbl. Only about 3/4 tsp.
Houw much is a half of a block of feta? Thanks
Hi Anna! ABout 3.5 ounces feta. I don’t recommend buying pre-crumbled feta.
glad I saw this comment! a block of Feta from Costco is about pound. I don’t think that ‘block’ is a universal measurement!
Sorry for the confusion – I will update the recipe! It is for 7.5 ounces feta
I used ricotta instead of cream cheese. they come out Great 👍
All I can say is yum, yum, YUM!!!! The spinach and feta stuffed mushrooms are simply morsels of delight! I did add half of a juiced lemon and some gluten-free breadcrumbs to the stuffing mixture. And was definitely loving my life when I ate them! Thank you, Stella!
Hi. How long do I cook in the air fryer?
I loved these! Perfect blend of flavors and excellent in the air fryer.
These were so delicious thank you! i couldn’t get your tiktok out of my head and that day i bought the ingredients. I made them last night and my friends loved them and finished them even though we were all full from a big dinner haha! these will now be a yummy goto
Yum😋
Hey Dee, I’m glad you enjoyed the recipe!
Made twice.. delicious.. lots of compliments from my guests
Hi Francesca! That’s the best!! Thanks for trying out the recipe!
Can drained frozen spinach be used?
How many ounces of the feta cheese is needed for this recipe? Thank you
Great recipe, loved it!
Love!!!
the mixture is so good, I stuffed zucchini with it as well!
That sounds delicious Sharon!
amazing!
HI Yendry, glad you liked them! Thanks!
Ran into your Instagram post and made a half batch that very same evening. Supremely good! Looking to make them again this week, but as a side, and I’d love your advice for a (low-carb) option main dish these mushrooms would nicely accompany. Thanks for your consideration, and for your many excellent recipes!
Hello Spee! I would recommend my Greek yogurt marinated chicken! or my Chicken Marsala! Thanks for trying these!
These are sooooo good! Love ’em, had to make again this week!
Hi Debra, so happy you liked them! Thanks for the kind rating!
Outstanding! I only wish it wasn’t one per serving – my husband and I split the whole batch as the bulk of our supper!
Hi Kimberly, glad you both liked them!