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SPINACH and FETA STUFFED MUSHROOMS
20

SPINACH and FETA STUFFED MUSHROOMS

NUTRITION
HEALTHY RECIPES
Mar 01, 2025

SPINACH AND FETA STUFFED MUSHROOMS

Spinach and Feta Stuffed Mushrooms are a delicious and nutritious appetiser, perfect for any occasion. This dish combines earthy mushrooms, creamy feta cheese and sautéed spinach, creating a savoury and satisfying bite. The mushrooms serve as a natural vessel, absorbing the rich flavours of garlic, olive oil and cheese. With minimal ingredients and a quick preparation time, this recipe is ideal for busy days when you need a light yet flavourful meal. Salt, black pepper and oregano enhanced the flavour. These stuffed mushrooms are also low in carbs, making them an excellent choice for those following keto or gluten-free diets. They work well as a party appetiser, a side dish or even a quick snack. Whether you’re entertaining guests or just craving a healthy bite, these stuffed mushrooms will impress with their simplicity and taste. Enjoy them warm, fresh out of the oven, for the best experience.

RECIPE CATEGORY

Appetisers

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Bake, Sauté

OCCASION/HOLIDAY

Dinner, Party, Thanksgiving, Christmas, Family Gatherings

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Carb, Gluten-Free, Quick and Easy, Vegetarian

DISH TYPE

Stuffing / Dressing

INGREDIENTS

There are the following ingredients for Spinach and Feta Stuffed Mushrooms:

  • 2 large mushrooms, cleaned and stems removed
  • 10g spinach, chopped
  • 10g feta cheese, crumbled
  • 1 tsp olive oil
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste
  • ¼ tsp dried oregano

FULL NUTRITIONAL INFORMATION

  • Calories: 80
  • Protein: 5g
  • Fat: 6g
  • Carbohydrates: 3g
  • Fibre: 1g
  • Sugar: 1g
  • Sodium: 190mg

PREPARATION

  • Preheat the oven: Set to 180°C (350°F) and line a baking tray with parchment paper.
  • Prepare the mushrooms: Clean the mushrooms with a damp cloth and remove the stems.
  • Sauté the spinach: Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds, then add the chopped spinach. Cook until wilted, about 1-2 minutes.
  • Mix the filling: In a small bowl, combine the sautéed spinach, feta cheese, oregano, salt and pepper. Stir well.
  • Stuff the mushrooms: Spoon the spinach and feta mixture evenly into the mushroom caps.
  • Bake the mushrooms: Place them on the baking tray and bake for 12-15 minutes until the mushrooms are tender and the filling is heated through.
  • Serve warm: Enjoy as an appetiser, snack or side dish.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

  • Prevent sogginess: Place mushrooms stem-side down on a paper towel for a few minutes before stuffing to remove excess moisture.
  • For extra crispiness: Sprinkle a small amount of grated parmesan on top before baking.
  • Make ahead: Prepare the stuffing in advance and store it in the fridge for easy assembly when needed.
  • Balanced flavour: A drizzle of balsamic glaze before serving adds a delicious sweet contrast to the savoury filling.

VARIATIONS

  • Dairy-free option: Replace feta cheese with dairy-free alternatives or use nutritional yeast for a cheesy flavour.
  • Spicy version: Add a pinch of red pepper flakes or chopped jalapeño to the filling.
  • Protein boost: Mix in a small amount of cooked quinoa or chickpeas for additional protein.
  • Different cheese: Try goat cheese or ricotta for a creamier texture and distinct taste profile.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 5-7 minutes.
  • Freezing: Stuffed mushrooms can be frozen before baking. Arrange them on a tray, freeze until firm, then transfer to an airtight container. Bake directly from frozen, adding a few extra minutes to the cooking time

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