Stuffed Mushrooms with Spinach, Feta, and Sun-Dried Tomatoes
Stuffed Mushrooms with Spinach, Feta, and Sun-Dried Tomatoes
Ingredients
For the Stuffed Mushrooms
- 16 cremini mushrooms, medium-sized, stems removed and finely chopped
- 2 tablespoons olive oil
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Carefully wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop them. Set the mushroom caps aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushroom stems and diced yellow onion. Sauté for 5-7 minutes, or until softened and lightly browned.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the mixture cool slightly.
⏱️ 4 min
- 5
In a medium bowl, combine the softened cream cheese, crumbled feta cheese, grated Parmesan cheese, dried oregano, salt, and black pepper. Add the cooled spinach and mushroom mixture from the skillet and mix until well combined.
⏱️ 5 min
- 6
Arrange the mushroom caps on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the mushroom caps. Generously spoon the spinach and cheese filling into each mushroom cap, mounding it slightly.
⏱️ 5 min
- 7
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
⏱️ 20 min•🌡️ 375
- 8
Remove from the oven. Garnish with chopped sun-dried tomatoes and fresh parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Mushrooms with Spinach, Feta, and Sun-Dried Tomatoes
Ingredients
For the Stuffed Mushrooms
- 16 cremini mushrooms, medium-sized, stems removed and finely chopped
- 2 tablespoons olive oil
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Carefully wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop them. Set the mushroom caps aside.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushroom stems and diced yellow onion. Sauté for 5-7 minutes, or until softened and lightly browned.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the mixture cool slightly.
⏱️ 4 min - 5
In a medium bowl, combine the softened cream cheese, crumbled feta cheese, grated Parmesan cheese, dried oregano, salt, and black pepper. Add the cooled spinach and mushroom mixture from the skillet and mix until well combined.
⏱️ 5 min - 6
Arrange the mushroom caps on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the mushroom caps. Generously spoon the spinach and cheese filling into each mushroom cap, mounding it slightly.
⏱️ 5 min - 7
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
⏱️ 20 min•🌡️ 375 - 8
Remove from the oven. Garnish with chopped sun-dried tomatoes and fresh parsley before serving.
⏱️ 3 min