Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms

These spinach, feta, and sun-dried tomato stuffed mushrooms are a savory, flavorful appetizer that’s perfect for entertaining or enjoying as a light vegetarian bite. Juicy mushroom caps are filled with a rich and tangy stuffing that’s creamy, herbaceous, and loaded with Mediterranean flair.

Why You’ll Love This Recipe

I love how elegant and easy these stuffed mushrooms are to make. The spinach adds freshness, the feta brings a salty tang, and the sun-dried tomatoes provide a punch of umami and sweetness. Everything comes together in a juicy mushroom bite that’s golden, satisfying, and perfect for parties or weekday dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large white or cremini mushrooms (stems removed)

• Olive oil

• Garlic (minced)

• Fresh spinach (chopped)

• Feta cheese (crumbled)

• Sun-dried tomatoes (finely chopped)

• Cream cheese (softened)

• Salt and pepper

• Fresh herbs (optional – parsley, thyme, or basil)

• Grated Parmesan (optional for topping)

Directions

1. I preheat the oven to 375°F and line a baking sheet with parchment paper.

2. I clean the mushrooms with a damp cloth, remove the stems, and set the caps aside.

3. I heat a bit of olive oil in a skillet over medium heat and sauté garlic for 30 seconds until fragrant.

4. I add the chopped spinach and cook until wilted, then remove from heat and let it cool slightly.

5. In a bowl, I mix the cooked spinach, cream cheese, feta, and sun-dried tomatoes until well combined. I season with salt, pepper, and chopped fresh herbs if using.

6. I spoon the filling into each mushroom cap and place them on the prepared baking sheet.

7. If desired, I sprinkle a little Parmesan cheese on top for extra golden crust.

8. I bake for 18–20 minutes until the mushrooms are tender and the filling is lightly browned.

9. I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 20 stuffed mushrooms, depending on the size. It takes 15 minutes to prep and about 20 minutes to bake, so I can have them ready in around 35 minutes.

Variations

Sometimes I add finely chopped mushroom stems or sautéed onion to the filling. For extra richness, I stir in a little grated mozzarella or use goat cheese in place of feta. If I want to make them vegan, I swap the cheeses for plant-based versions and use nutritional yeast for a cheesy flavor.

storage/reheating

I store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F for 8–10 minutes or microwave for about 30 seconds. I avoid freezing them, as the mushrooms can become watery when thawed.

FAQs

Can I make these ahead of time?

Yes, I prep and stuff the mushrooms a day ahead and keep them refrigerated. I bake them just before serving for the best texture and flavor.

What kind of mushrooms work best?

I prefer large white or cremini mushrooms—they’re sturdy and have a mild flavor that pairs well with the filling.

Can I use frozen spinach?

Yes, I thaw and squeeze out all the moisture before mixing it into the filling. It works great in place of fresh spinach.

Do I need to cook the mushroom stems?

If I’m using the stems in the filling, I sauté them along with the garlic and spinach until soft.

How do I keep mushrooms from getting soggy?

I avoid washing them under running water—just wipe them clean with a damp towel. I also bake them on a lined sheet, not in a dish, to prevent steaming.

Conclusion

These spinach, feta, and sun-dried tomato stuffed mushrooms are a crowd-pleasing, flavor-packed appetizer I love making for gatherings, holidays, or even light dinners. They’re easy, impressive, and full of savory, creamy goodness in every bite. Whether I serve them as a starter or a snack, they disappear fast every time.