corbin
Culinary Explorer
Hi guys, I wanna share this healthy appetizer Spinach and Feta Stuffed Mushrooms. My family already loves it
547×531
423.7 kB
Ingredients:
547×531
423.7 kB
Ingredients:
- 16 large button mushrooms, stems removed and reserved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups fresh spinach leaves, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushroom caps with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and set them aside. Arrange the mushroom caps on the prepared baking sheet, cavity side up.
- Finely chop the reserved mushroom stems.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.
- Add the chopped mushroom stems to the skillet and cook for another 3-4 minutes, until they release their moisture and begin to brown.
- Stir in the chopped spinach leaves and cook until wilted, about 2 minutes. Remove the skillet from the heat.
- Transfer the spinach mixture to a mixing bowl and let it cool slightly.
- Once cooled, stir in the crumbled feta cheese until well combined. Season the mixture with salt and pepper to taste.
- Spoon the spinach and feta mixture into the cavity of each mushroom cap, pressing down gently to pack the filling.
- Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
- Remove the stuffed mushrooms from the oven and garnish with chopped fresh parsley, if desired.
- Serve the Spinach and Feta Stuffed Mushrooms warm as a delightful appetizer for your next gathering or party.
Count me in! Can't wait to give this recipe a whirl. Thanks for sharing, it sounds like the perfect blend of flavors! 
