These spinach and feta stuffed mushrooms are garlicky, creamy, and irresistibly cheesy. Inspired by the flavors of traditional spanakopita but made low carb and gluten free, they deliver all the classic Greek taste in a perfectly poppable bite. Whether served as an appetizer, side dish, or savory snack, they’re simple to prepare and packed with flavor.

Why You’ll Love This Recipe

• Full of bold Mediterranean flavor from dill, garlic, spinach, and feta
• Low carb and naturally gluten free
• Ready in just 40 minutes
• Perfect for entertaining or meal prep
• Creamy, cheesy filling with a golden melted topping
• Easily adaptable with different cheeses or herbs
• Great as appetizers or as a light vegetarian side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz (453.59 g) baby bella mushrooms
1 tablespoon olive oil
2 scallions, finely chopped
2 cloves garlic, minced
2 cups packed (60 g) chopped baby spinach
3 tablespoons fresh dill, chopped
4 oz (113.4 g) cream cheese, room temperature
4 oz (113.4 g) feta cheese, crumbled
3/4 cup (84 g) shredded mozzarella cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Gently wipe the mushrooms clean with a damp cloth. Remove the stems and carefully scoop out a little of the inside flesh to create space for the filling. Set the hollowed caps aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped scallions and minced garlic. Sauté for 1–2 minutes until fragrant.
4. Add the chopped spinach and cook until mostly wilted, about 2–3 minutes. Remove from heat.
5. Transfer the spinach mixture to a large bowl. Stir in the chopped dill, cream cheese, crumbled feta, salt, and black pepper. Mix until smooth and creamy.
6. Spoon the filling evenly into each mushroom cap, filling just to the rim.
7. Sprinkle shredded mozzarella cheese over the top of each stuffed mushroom.
8. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
9. Optional: Garnish with extra fresh dill or a pinch of chili pepper flakes before serving.

Servings and timing

Servings: 16 stuffed mushrooms

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Each stuffed mushroom contains approximately 81 calories, making them a satisfying yet light option for gatherings or everyday meals.

Variations

• Use large portobello mushroom caps for a heartier entrée-style dish; increase baking time by 5–10 minutes.
• Substitute ricotta for part of the cream cheese for a lighter texture.
• Add finely chopped artichoke hearts for a spanakopita-inspired twist.
• Mix in toasted pine nuts for added crunch.
• Replace mozzarella with shredded kasseri or provolone for a sharper finish.
• Add a squeeze of fresh lemon juice to brighten the filling.

Storage/Reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a 350°F (175°C) oven for 8–10 minutes until warmed through. You can also reheat them in an air fryer at 350°F for about 5 minutes. Avoid microwaving if possible, as it may make the mushrooms watery.

These mushrooms are best enjoyed fresh but can be prepared a few hours in advance and baked just before serving.

FAQs

Can I make these ahead of time?

Yes. You can prepare and stuff the mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving.

Can I freeze stuffed mushrooms?

Freezing is not recommended because mushrooms release moisture and may become watery when thawed.

What type of mushrooms work best?

Baby bella mushrooms are ideal for appetizer portions. Larger portobello caps work well for a main dish variation.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out all excess moisture before mixing it into the filling.

How do I prevent soggy mushrooms?

Avoid washing them under running water. Instead, wipe them clean and bake at high heat to reduce excess moisture.

Is this recipe keto-friendly?

Yes. With only about 3 grams of carbohydrates per serving, it fits well into most low carb lifestyles.

Can I substitute the feta cheese?

You may use goat cheese for a tangier flavor or ricotta for a milder, creamier texture.

What herbs can replace dill?

Fresh parsley or oregano can be used if dill is unavailable, though dill provides the most traditional flavor.

Can I make this in an air fryer?

Yes. Air fry at 400°F for about 12–15 minutes, depending on the size of the mushrooms.

How do I know when they are done baking?

The mushrooms should be tender, and the cheese on top should be melted and lightly golden.

Conclusion

Spinach and feta stuffed mushrooms bring together the comforting flavors of classic Greek cuisine in a simple, low carb format. Creamy, garlicky, and topped with golden melted cheese, they’re perfect for entertaining or enjoying as a flavorful everyday bite. With minimal prep and big flavor payoff, this recipe is one you’ll return to again and again.

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