Stuffed Mushrooms with Feta and Spinach

Total Time
25mins
Prep 10 mins
Cook 15 mins

To make this Passover-friendly, just substitute matzoh meal for the breadcrumbs.

Ingredients Nutrition

Directions

  1. Stem mushrooms, brush with oil.
  2. Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
  3. Fill caps with spinach-cheese mixture.
  4. Top with bread crumbs and Parmesan cheese.
  5. Bake 15 minutes at 350 F.
  6. or until mushrooms are tender and topping is brown.

Reviews

(3)
Most Helpful

Top enjoyment, did not change a thing. The feta was good in this, next time I might use some more cheese, but I am a cheeseaholic! I can also see myself making these with a blue cheese. Good one Mirjam!

Pets'R'us April 15, 2003

This is almost the same as the one I use, except my recipe uses 3 ounces of feta, 1 tablespoon of egg beaters, 1/4 teaspoon of oregano, and no parmesan. Another difference is that I use frozen, defrosted, drained spinach, but I think fresh would be less wasteful and work. This is really yummy with steak and Recipe #223749, and strawberries dipped in chocolate!

WiGal February 29, 2008

These were good, though we would have preferred more cheese and less bread crumbs in the topping. We did use more feta in the mix-about double.

JustJanS June 13, 2004

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