Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
If you’re looking for a tasty and easy appetizer, look no further than Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms. These delicious bites are filled with a savory mixture of fresh spinach, creamy feta, and tangy sun-dried tomatoes. They are not only flavorful but also healthy, making them a perfect choice for any gathering or a cozy night in.
Why Make This Recipe
This recipe is great for many reasons. First, it is simple to prepare and requires just a few ingredients. Second, it’s a healthy option packed with nutrients from spinach and feta. Lastly, stuffed mushrooms make an impressive dish to serve at parties or family dinners. Your guests will love these delightful bites, and you’ll enjoy the easy prep and delicious results!
How to Make Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
Creating these stuffed mushrooms is a straightforward process that anyone can follow. Just gather your ingredients, and you’ll be ready to cook in no time!
Ingredients:
- 16 large white mushrooms, stems removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, finely chopped
- 2 tablespoons cream cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Optional: grated Parmesan, for topping
Directions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the chopped spinach to the skillet and sauté until it wilts, which will take about 2 minutes.
- Transfer the spinach mixture to a bowl. Stir in the crumbled feta, sun-dried tomatoes, cream cheese, parsley, salt, and pepper until everything is well combined.
- Spoon the filling into the mushroom caps and place them on the prepared baking sheet. If you’d like, sprinkle some grated Parmesan on top.
- Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling is golden on top.
- Serve warm and enjoy!
How to Serve Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
These stuffed mushrooms are best served warm. Place them on a serving platter and enjoy them with friends and family. They make a wonderful appetizer for parties or even a tasty snack anytime.
How to Store Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
If you have any leftovers, you can store them in an airtight container in the refrigerator. They will keep well for about 2-3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through.
Tips to Make Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
- Make sure to clean the mushroom caps gently with a damp cloth instead of rinsing them, as they can absorb water.
- Feel free to add other ingredients or herbs, such as diced bell peppers or oregano, to customize the filling to your taste.
- If you want a little spice, you can add some crushed red pepper flakes to the filling.
Variation
If you’re looking for a different flavor, you can swap out the feta cheese for goat cheese or add some cooked sausage to the filling. These variations can give your stuffed mushrooms a new twist while keeping them delicious!
FAQs
Can I use different types of mushrooms for this recipe?
Yes, you can use other mushrooms like cremini or portobello. Just make sure they are large enough to hold the filling.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the filling a few hours in advance and store it in the refrigerator until you’re ready to stuff the mushrooms.
Can these stuffed mushrooms be frozen?
Yes, you can freeze the stuffed mushrooms before baking them. Just arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.
Enjoy making and sharing these Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms! They are sure to be a hit at your next gathering.
