Spinach-Feta Stuffed Mushrooms Caps (Vegetarian)

Total Time
40mins
Prep 25 mins
Cook 15 mins

These are *so* good! I also like to crumble some feta cheese onto the top right after baking but that is optional, although it is not necessary I like to boil the spinach in the microwave for about 5 minutes, this will mellow out the flavor, this can be done up to a day ahead, also you may pre-bake the caps up to a day ahead also :)

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Place the mushroom caps onto a baking sheet stem-side down.
  3. Bake for about 6-8 minutes or long enough to release their moisture and dry out.
  4. Reduce oven temperature to 350 degree F.
  5. Turn the caps stem-side up then brush each cap with olive oil.
  6. Season each cap with coarse black pepper and a little salt.
  7. Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
  8. Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
  9. Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
  10. Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
  11. Season with fresh coarse black pepper.
  12. Divide the mixture between the caps.
  13. Bake (350 degree F) uncovered for about 15 minutes.
Most Helpful

5 5

Lovely! I made this for Christmas 2010. The recipe directions are really good. I added some minced bacon bits to the mix and had to use dried parsley. I would suggest using a rubber glove when stuffing the 'shrooms...my hands smelled like garlic for days! :) Thanks for the great recipe.