Spinach-Stuffed Mushrooms
Makes about 2 dozen
Time 40 min
This simple and savory appetizer is a snap to assemble and will quickly become an essential recipe for any cocktail party.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 1 pound white button or cremini mushrooms, stems removed and finely chopped, caps left intact
- 1 small yellow onion, finely chopped
- 1/8 teaspoon fine sea salt
- 1 (1.0-pound) package frozen spinach, thawed and squeezed of excess water
- 6 ounces feta cheese, crumbled
- 1/4 teaspoon ground black pepper
- 2 tablespoons roughly chopped fresh flat-leaf parsley
Method
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of the oil over medium heat.
Add mushroom stems, onion, salt and pepper and cook, stirring frequently, until softened, 8 to 10 minutes.
Transfer to a large bowl, add spinach and toss well; let cool.
Arrange mushroom caps, stem side up, in a single layer on the prepared baking sheet.
Add parsley and cheese to spinach mixture.
Divide filling evenly between mushrooms, mounding it in the center.
Drizzle mushrooms with remaining 1 tablespoon oil and bake until softened and juicy, about 20 minutes.
Nutritional Info:
Per serving: 1 stuffed mushroom, 40 calories (25 from fat), 3g total fat, 1g saturated fat, 5mg cholesterol, 100mg sodium, 2g carbohydrates (1g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 1 pound white button or cremini mushrooms, stems removed and finely chopped, caps left intact
- 1 small yellow onion, finely chopped
- 1/8 teaspoon fine sea salt
- 1 (1.0-pound) package frozen spinach, thawed and squeezed of excess water
- 6 ounces feta cheese, crumbled
- 1/4 teaspoon ground black pepper
- 2 tablespoons roughly chopped fresh flat-leaf parsley