Spinach Feta and Sun-Dried Tomato Stuffed Mushrooms – The Perfect Appetizer
In just 30 minutes, you can have these restaurant-quality stuffed mushrooms on the table, making them the ideal starter for any gathering. Imagine tender mushroom caps filled with a creamy, savory blend of spinach, tangy feta, and chewy sun-dried tomatoes, all baked until golden and bubbling. I first made these for a small dinner party in my tiny Athens apartment, and they disappeared faster than anything else on the table.
These little bites pack Mediterranean flavor into every forkful, and they are surprisingly simple to pull together.
Why You’ll Love This Recipe
- Comes together in under 30 minutes from start to finish
- Uses simple, everyday ingredients you can find at any grocery store
- Perfect for meal prep – reheat beautifully for lunches or snacks
- A vegetarian appetizer that even meat-lovers will fight over
- That warm, cozy feeling of sharing good food with people you care about
Ingredients
- 16 large white or cremini mushrooms, stems removed
- 2 tablespoons olive oil, plus more for brushing
- 3 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
- 4 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Brush the mushroom caps lightly with olive oil and place them cavity-side up on the baking sheet.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the cooked spinach, sun-dried tomatoes, feta, cream cheese, Parmesan, breadcrumbs, and oregano. Mix well.
- Stuff each mushroom cap generously with the filling, pressing it down gently.
- Bake for 18-20 minutes until the mushrooms are tender and the tops are golden brown.
- Let rest for 2 minutes, then garnish with fresh parsley and serve warm.
Pro Tips
- Choose mushrooms that are similar in size so they bake evenly – look for caps about 2 inches across.
- Do not overbake the mushrooms; they are done when you can pierce the cap easily with a fork but they still hold their shape.
- Squeeze any excess moisture from the cooked spinach using a paper towel – this keeps the filling from becoming watery.
- Make the filling a day ahead and refrigerate; stuff the mushrooms just before baking for the freshest result.
- If your mushroom caps are wobbly, trim a thin slice from the bottom so they sit flat on the baking sheet.
Variations
- Swap the feta for goat cheese or ricotta for a different creamy texture.
- Add 1/4 cup of toasted pine nuts or walnuts to the filling for a crunchy contrast.
- Use chopped artichoke hearts instead of sun-dried tomatoes for a milder, earthier flavor.
- Top each stuffed mushroom with a small piece of mozzarella before baking for extra cheesiness.
Frequently Asked Questions
- Can I use frozen spinach instead of fresh? Yes, thaw it completely and squeeze out all the excess water before using.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.
- Can I make these gluten-free? Use gluten-free breadcrumbs or crushed pork rinds, and check your feta and cream cheese labels.
- Can I prep these ahead of time? Stuff the mushrooms up to 24 hours in advance and refrigerate, then bake just before serving.
- What can I serve with these? They pair perfectly with a crisp green salad, roasted vegetables, or as part of a mezze board.
- Can I freeze stuffed mushrooms? It is better to freeze the filling separately and stuff fresh mushrooms when you are ready to bake.
More Recipes You’ll Love
- Spinach Mushroom Ricotta Zucchini Boats
- Baked Feta With Honey Appetizer Recipe
- Mediterranean Burrata Roasted Veggie Board
- Pull Apart Sun Dried Tomato Mozzarella Bread
- Orzo Asparagus Artichoke Feta Salad
Spinach Feta and Sun-Dried Tomato Stuffed Mushrooms
Description
Savory mushroom caps filled with a creamy mixture of spinach, feta cheese, and sun-dried tomatoes, baked until golden and bubbly. A perfect appetizer or side dish.
Ingredients
Scale
For the Crust:
- 24 large white mushrooms, stems removed and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Remove stems from mushrooms and chop them finely. Set mushroom caps aside.
- Heat olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic, cook for 2-3 minutes until softened.
- Add spinach and sun-dried tomatoes, cook for 1-2 minutes until spinach wilts. Remove from heat and let cool slightly.
- In a bowl, combine the cooked mixture with feta cheese, cream cheese, Parmesan, breadcrumbs, parsley, oregano, salt, and pepper. Mix until well combined.
- Fill each mushroom cap with the stuffing mixture, pressing gently to compact.
- Arrange stuffed mushrooms in the prepared baking dish. Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Serve warm, garnished with additional parsley if desired.
Notes
You can customize the seasonings to taste.
I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.