If you ask me, stuffed mushrooms are a winner every single time.
These spinach and feta stuffed mushrooms make a perfect appetizer that’s packed with savory flavors and satisfying textures. Fresh spinach and crumbly feta cheese blend together inside tender mushroom caps, creating a bite-sized treat that everyone loves.
They’re filled with a simple mixture that comes together in just minutes, then baked until the mushrooms are just right and the cheese gets slightly golden on top. A sprinkle of herbs and a dash of garlic make these little bites really shine.
It’s a crowd-pleasing starter that works just as well for casual gatherings as it does for dinner parties, and they’re always one of the first things to disappear from the table.
Why You’ll Love These Stuffed Mushrooms
- Make-ahead friendly – You can prep these mushrooms hours before your guests arrive and pop them in the oven just before serving – perfect for stress-free entertaining.
- Simple ingredients – With basic items like mushrooms, spinach, and cheese that you can find at any grocery store, these appetizers are easy to shop for and prepare.
- Crowd-pleasing appetizer – The combination of three cheeses with garlic and herbs makes these mushrooms impossible to resist – people always ask for the recipe.
- Low-carb option – These stuffed mushrooms are naturally low in carbs while being filling and satisfying, making them perfect for guests with dietary restrictions.
What Kind of Mushrooms Should I Use?
Baby bella mushrooms (also called cremini mushrooms) are perfect for this stuffed mushroom recipe, but you’ve got some flexibility here. While the recipe calls for baby bellas, you could easily swap in white button mushrooms, which are actually just younger creminis and have a slightly milder flavor. If you’re feeling fancy, large portobello mushrooms work great too – just keep in mind you’ll end up with fewer, larger portions that could even serve as a main dish. When shopping for your mushrooms, look for ones that are firm and dry with tightly closed caps, and avoid any that feel slimy or have dark spots. A quick tip: instead of washing mushrooms under running water, just wipe them clean with a damp paper towel to keep them from getting waterlogged.
Options for Substitutions
Need to switch things up with this stuffed mushroom recipe? Here are some helpful swaps you can try:
- Baby bella mushrooms: While baby bellas give the best meaty flavor, you can use white button mushrooms instead. Large portobello mushrooms work too – just adjust the filling amount and cooking time accordingly.
- Spinach: Fresh spinach can be replaced with frozen spinach (thawed and well-drained), or try using chopped kale or Swiss chard. If using frozen spinach, use about 1/2 cup after squeezing out all moisture.
- Feta cheese: Not a feta fan? Goat cheese makes a good substitute, or try using grated parmesan or crumbled blue cheese for a different flavor profile.
- Cream cheese: You can use ricotta cheese or Greek yogurt instead. If using yogurt, strain it first to remove excess moisture.
- Mozzarella: Any mild, melting cheese works here – try provolone, Monterey Jack, or mild cheddar.
- Dill: Fresh parsley, basil, or oregano can step in for dill. If using dried herbs instead of fresh, use just 1 tablespoon since dried herbs are more concentrated.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mushrooms is dealing with excess moisture – to prevent soggy results, make sure to thoroughly pat your mushrooms dry after cleaning and avoid rinsing them under running water (use a damp paper towel instead). Another common mistake is overcrowding the mushrooms on the baking sheet, which can trap steam and prevent proper browning – give them enough space to breathe, about an inch apart. The filling can make or break your dish, so be sure to cook out as much liquid as possible from the spinach before mixing it with the cheeses, and don’t skip seasoning the mushroom caps themselves with salt and pepper before stuffing. For the best texture and flavor, avoid overbaking – the mushrooms should be tender but still hold their shape, usually taking about 20-25 minutes at 400°F.
What to Serve With Stuffed Mushrooms?
These cheesy stuffed mushrooms work great as either an appetizer or a main dish, depending on how you serve them! For a light dinner, I like to pair them with a simple mixed green salad dressed with lemon vinaigrette and a side of warm, crusty bread. If you’re serving these as part of a bigger spread, they go really well alongside other Mediterranean-inspired dishes like grilled chicken skewers or roasted vegetables. When I’m hosting a party, I often place them on a platter with some sliced cucumbers, cherry tomatoes, and hummus for a nice appetizer spread that everyone loves.
Storage Instructions
Keep Fresh: Got leftover stuffed mushrooms? Place them in an airtight container and pop them in the fridge for up to 3 days. The flavors actually get better as they sit together, making them perfect for meal prep or next-day snacking.
Make Ahead: You can prep these mushrooms a day in advance – just stuff them and keep them covered in the fridge until you’re ready to bake. This is super handy when you’re planning a party or a busy weeknight dinner. Just add an extra minute or two to the baking time if you’re cooking them straight from the fridge.
Warm Up: To bring back that fresh-from-the-oven taste, pop your leftover mushrooms in the oven at 350°F for about 10 minutes, or until they’re heated through. You can also use the microwave for about 30 seconds, though they won’t be quite as crispy on top.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 40-45 g
- Carbohydrates: 25-30 g
Ingredients
- 1 pound baby bella mushrooms
- 1 tablespoon olive oil
- 2 chopped green onions
- 2 minced garlic cloves
- 2 cups tightly packed chopped baby spinach
- 3 tablespoons chopped dill
- 4 ounces softened cream cheese
- 4 ounces crumbled feta cheese
- Salt and pepper to taste
- 3/4 cup grated mozzarella cheese
Step 1: Preheat and Prepare Baking Sheet
Begin by preheating your oven to 425°F or your air fryer to 400°F.
Line a baking sheet with parchment paper and lightly spray it with olive oil to prevent sticking during baking.
Step 2: Prepare the Mushroom Caps
Clean your mushroom caps by wiping them gently or peeling their outer skin.
Carefully remove the stems and scoop out a small portion of the inside to create space for the filling.
Be cautious not to break the mushroom caps while doing this.
Step 3: Prepare the Filling
Heat some olive oil in a large pan over medium heat.
Sauté chopped onion and garlic for 1-2 minutes until fragrant.
Add in fresh spinach and stir until the leaves are mostly wilted.
Transfer the mixture to a large bowl.
To the bowl, add dill, cream cheese, feta, and season with salt and pepper to taste.
Mix everything together until you achieve a creamy, incorporated filling.
Step 4: Fill and Top the Mushrooms
Using a spoon, fill each prepared mushroom cap just up to the rim with the spinach and cheese mixture.
Be careful not to overfill to keep the filling inside while baking.
Top each filled mushroom with a generous amount of mozzarella cheese.
Step 5: Bake the Stuffed Mushrooms
Place the filled mushrooms on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden, and the mushrooms are cooked through.
For the air fryer, check for doneness around the same time, as cooking times may vary slightly.
Serve hot and enjoy your delicious stuffed mushrooms!