Spinach and Feta Stuffed Mushrooms Appetizers

Create the most irresistible appetizer that’s both elegant and incredibly satisfying with these amazing spinach and feta stuffed mushrooms.

These juicy baby bella mushrooms become the perfect vessels for a rich, creamy filling that combines earthy spinach with tangy feta cheese and aromatic herbs.

Each bite delivers an explosion of Mediterranean flavors while being surprisingly low in carbs and packed with nutrients.

The mushrooms roast to perfection, creating a tender base that pairs beautifully with the protein-rich filling, making these stuffed beauties absolutely impossible to resist at any gathering or as a wholesome snack.

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Spinach and Feta Stuffed Mushrooms

Course Appetizer

Cuisine Mediterranean

Keyword Baby Bella Mushrooms, Feta Cheese, Spinach

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 95kcal

Ingredients

• 16 large baby bella mushrooms stems removed
• 2 tablespoons olive oil divided
• 1/2 medium onion finely diced
• 3 cloves garlic minced
• 5 oz fresh spinach chopped
• 4 oz feta cheese crumbled
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh oregano or 1 tsp dried
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons pine nuts chopped (optional)
• 2 tablespoons grated Parmesan cheese

Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Clean mushrooms and remove stems. Scrape out gills with a spoon if desired.
• Brush mushroom caps with 1 tablespoon olive oil and season lightly with salt and pepper.
• Place mushrooms gill-side up on prepared baking sheet.
• Heat remaining olive oil in a large skillet over medium heat.
• Add diced onion and cook for 3-4 minutes until softened.
• Add garlic and cook for 1 minute until fragrant.
• Add chopped spinach and cook until wilted, about 2-3 minutes.
• Remove from heat and let cool slightly.
• Stir in crumbled feta, panko breadcrumbs, parsley, oregano, salt, pepper, and pine nuts.
• Divide filling evenly among mushroom caps, mounding slightly.
• Sprinkle with Parmesan cheese.
• Bake for 15-18 minutes until mushrooms are tender and filling is golden.
• Let cool for 5 minutes before serving.

Notes

Nutritional Information (per serving)

• Calories: 95
• Protein: 5g
• Carbohydrates: 6g
• Fiber: 2g
• Fat: 6g
• Sodium: 245mg

Equipment Needed

• Large baking sheet
• Parchment paper
• Large skillet
• Small spoon for scraping
• Pastry brush

Cooking Tips

• Choose mushrooms that are similar in size for even cooking
• Don’t skip removing excess moisture from spinach
• Make ahead and refrigerate before baking for easy entertaining
• Cover with foil if tops brown too quickly

Substitutions

• Baby bella mushrooms: Use portobello caps cut into pieces or button mushrooms
• Feta cheese: Substitute with goat cheese or ricotta
• Fresh spinach: Use frozen spinach (thawed and drained) or Swiss chard
• Pine nuts: Try chopped walnuts, pecans, or sunflower seeds
• Panko: Use regular breadcrumbs or crushed crackers