Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are the perfect blend of flavors that will impress your guests and delight your taste buds. These delectable bites are not only simple to make but also packed with nutritious ingredients. Whether you’re hosting a dinner party or just want a quick snack, these stuffed mushrooms are bound to be a hit. Plus, they are customizable, allowing you to tailor them to your taste preferences and available ingredients.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Servings: 20 stuffed mushrooms
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 75
Protein: 4 g
Carbohydrates: 5 g
Fat: 5 g
Fiber: 1 g
Sugar: 1 g
Sodium: 210 mg
Why Make Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
Making Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms is a great way to incorporate veggies into your meal while still satisfying your cravings for something savory. This dish is filled with fresh spinach, which is packed with vitamins A and C, and feta cheese adds a creamy, tangy element that complements the sweetness of the sun-dried tomatoes. It’s versatile enough to be served as an appetizer or a side dish, making it perfect for any occasion.
How to Make Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms Step by Step
Ingredients
20 large white or cremini mushrooms, stems removed
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
2 tbsp breadcrumbs (optional, 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. Sauté the garlic for 30 seconds until fragrant, then add the chopped spinach and cook until wilted. Remove from the heat. In a bowl, combine the cooked spinach, chopped sun-dried tomatoes, feta cheese, Parmesan cheese, salt, and black pepper. Mix everything well. Spoon the mixture into the mushroom caps, pressing slightly to fill each cavity. If you like some crunch, sprinkle breadcrumbs on top. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15–18 minutes, until the mushrooms are tender and the cheese is lightly golden. Serve warm as an appetizer or side dish.
How to Serve Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
These stuffed mushrooms can be served as a delicious appetizer alongside a refreshing salad or paired with a light dipping sauce like tzatziki. You can also complement them with a loaf of crusty bread for a more filling option. They’re perfect for sharing, so set them out on a platter at your next gathering!
How to Store Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
To store Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms, place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10 minutes until warmed through. For longer storage, you can freeze them before baking. Just be sure to thaw them completely before baking them for the first time, as they will take longer to cook from frozen.
Expert Tips for Cooking Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
- Use an assortment of mushrooms for varied flavors and textures.
- Don’t overcook the spinach; it should just be wilted to preserve its vibrant color and nutrients.
- Experiment with different types of cheese, like goat cheese or mozzarella, for a unique twist.
- If you love heat, add some crushed red pepper flakes to the mixture.
- Consider adding herbs, such as thyme or basil, for an extra layer of flavor.
Delicious Variations of Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
For a spicy version, add some diced jalapeños to the filling. You could also try an herbed version by mixing in fresh herbs, like dill or parsley, to the cheese mixture. For a citrus twist, include some grated lemon zest to brighten the flavors, or make a vegetarian version by swapping the cheeses for a plant-based alternative.
Conclusion
Give Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms a try, and enjoy their fantastic flavor and versatility. They’re easy to prepare and sure to become a favorite in your home. Whether you serve them at a party or enjoy them with a cozy meal at home, these stuffed mushrooms are bound to impress everyone!
Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
Ingredients
Mushroom Filling
- 20 large large white or cremini mushrooms, stems removed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp breadcrumbs (optional, for topping) For added crunch
Instructions
Preparation
- 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. Sauté the garlic for 30 seconds until fragrant, then add the chopped spinach and cook until wilted. Remove from the heat.
- In a bowl, combine the cooked spinach, chopped sun-dried tomatoes, feta cheese, Parmesan cheese, salt, and black pepper. Mix everything well.
Stuffing and Cooking
- Spoon the mixture into the mushroom caps, pressing slightly to fill each cavity.
- If you like some crunch, sprinkle breadcrumbs on top.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15–18 minutes, until the mushrooms are tender and the cheese is lightly golden.
- Serve warm as an appetizer or side dish.
