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Spinach and Feta Stuffed Mushrooms

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Garlicky, creamy spinach and feta stuffed mushrooms inspired by classic Greek flavors. These low carb, gluten-free bites feature a rich spinach, dill, and cheese filling topped with golden melted mozzarella, making them perfect as appetizers, sides, or savory snacks.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 stuffed mushrooms
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Greek-Inspired

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gently scoop out a bit of the inside to create space for filling.
  3. Heat olive oil in a skillet over medium heat. Add scallions and garlic; sauté for 1–2 minutes until fragrant.
  4. Add chopped spinach and cook for 2–3 minutes until wilted. Remove from heat.
  5. Transfer mixture to a bowl. Stir in dill, cream cheese, feta, salt, and black pepper until smooth and creamy.
  6. Spoon filling evenly into mushroom caps, filling to the rim.
  7. Sprinkle mozzarella cheese on top of each mushroom.
  8. Bake for 20 minutes until mushrooms are tender and tops are golden and bubbly.
  9. Garnish with extra dill or chili flakes if desired and serve warm.

Notes

  • For a heartier version, use large portobello caps and increase baking time by 5–10 minutes.
  • Substitute ricotta for part of the cream cheese for a lighter texture.
  • Add chopped artichoke hearts or toasted pine nuts for variation.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in a 350°F oven for 8–10 minutes or air fry at 350°F for about 5 minutes.
  • Freezing is not recommended as mushrooms may become watery.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-and-feta-stuffed-mushrooms/