Try our delicious Spinach and Feta Stuffed Mushrooms recipe for a healthy and flavorful snack option. These mushrooms are filled with a delightful mixture of spinach and feta cheese.
Spinach and Feta Stuffed Mushrooms
Looking for a tasty and nutritious snack? Our Spinach and Feta Stuffed Mushrooms recipe is the perfect choice. These savory bites are filled with a delicious combination of sautéed spinach and tangy feta cheese.
Whether you’re hosting a party or simply looking for a satisfying snack, these stuffed mushrooms are sure to impress with their vibrant flavors and wholesome ingredients.
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Spinach and Feta Stuffed Mushrooms
Ingredients
- 12 large mushrooms, stems removed
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Optional: grated Parmesan cheese for topping
Nutritional Information (Per Serving)
- Calories: 90
- Protein: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Fat: 7g
- Sugar: 1g
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped spinach to the skillet and cook until wilted. Remove from heat.
- In a bowl, combine the cooked spinach, crumbled feta cheese, dried oregano, salt, and pepper.
- Place the mushroom caps on a baking sheet. Spoon the spinach and feta mixture into each mushroom cap, filling them generously.
- Optional: Sprinkle grated Parmesan cheese on top of each stuffed mushroom.
- Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden.
- Serve the Spinach and Feta Stuffed Mushrooms as a delicious and nutritious snack.
Service Suggestion
- Pair with a crisp white wine for a delightful flavor combination.
- Serve as an appetizer alongside a fresh green salad.
Notes
- Sprinkle some breadcrumbs on top of the stuffed mushrooms for added texture.
- Serve with a side of marinara sauce for dipping, if desired.
