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.

Reviews

(1)
Most Helpful

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.

yogiclarebear December 28, 2010

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