Spinach & Feta Stuffed Mushrooms
Big, juicy baby bella mushrooms stuffed with garlicky creamed spinach and crowned with feta and a crisp golden panko crumb. A make-ahead Mediterranean appetizer for both holidays.
Diet swaps
- Gluten-free: Use gluten-free panko.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 16 Baby bella (cremini) mushrooms, large, stems removed and chopped
- 10 oz Frozen chopped spinach, thawed and squeezed dry
- 4 oz Feta, crumbled
- 2 oz Light cream cheese, softened
- 2 tbsp Grated Parmesan
- 3 cloves Garlic, minced
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Panko breadcrumbs
- 2 tbsp Fresh parsley, chopped
- 1 tsp Fresh thyme leaves (or 1/2 tsp dried)
Directions
- Heat oven to 400°F. Brush the mushroom caps with half the oil and set them gill side up on a parchment-lined sheet.
- Cook the chopped stems and garlic in the rest of the oil for 4 minutes, then stir in the spinach and cook 2 minutes more until dry.
- Off the heat, mix in the cream cheese, Parmesan, half the feta, the thyme and black pepper. Spoon a generous mound into each cap.
- Top each mushroom with the remaining feta, then the panko tossed with a few drops of the oil. Bake 18 to 20 minutes, then broil 1 to 2 minutes until golden and crisp. Sprinkle with parsley. They can be stuffed a day ahead and baked before serving.
Calorie breakdown
Per 2 mushrooms: feta 38 · mushrooms 16 · olive oil 15 · cream cheese 15 · spinach 8 · Parmesan 5 · panko 4 · garlic + herbs 2
💡 Lighter tip: Two big stuffed mushrooms are under 100 calories, one of the lightest bites on the holiday table. Watch them closely under the broiler so the feta browns without burning.
Helpful for this recipe
Rimmed baking sheetsShop on Amazon →Parchment paper sheetsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →