Spinach-Stuffed Mushrooms

Makes about 2 dozen
Time 40 min
Spinach-Stuffed Mushrooms

This simple and savory appetizer is a snap to assemble and will quickly become an essential recipe for any cocktail party.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 tablespoonsextra-virgin olive oil, divided, plus more for the pan
    1 poundwhite button or cremini mushrooms, stems removed and finely chopped, caps left intact
    1 smallyellow onion, finely chopped
    1/8 teaspoonfine sea salt
    1 package (1-pound)frozen spinach, thawed and squeezed of excess water
    6 ouncesfeta cheese, crumbled
    1/4 teaspoonground black pepper
    2 tablespoonsroughly chopped fresh flat-leaf parsley

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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

Serving Size

1 stuffed mushroom

Calories

40

Total Fat

3g

Saturated Fat

1g

Cholesterol

5mg

Sodium

100mg

Total Carbohydrate

2g

Dietary Fiber

1g

Total Sugars

1g

Protein

2g

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. See our Terms of Service.