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Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms

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Spinach, feta, and sun-dried tomato stuffed mushrooms are juicy, bite-sized appetizers filled with a savory Mediterranean-inspired mix of cheeses, herbs, and spinach. They’re easy to make and perfect for parties or light meals.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 stuffed mushrooms
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 20 large white or cremini mushrooms, stems removed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 4 oz cream cheese, softened
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, thyme, or basil (optional)
  • 2 tbsp grated Parmesan cheese (optional for topping)

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Clean mushroom caps with a damp cloth and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant.
  4. Add spinach and cook until wilted. Remove from heat and let cool slightly.
  5. In a bowl, combine spinach, cream cheese, feta, sun-dried tomatoes, salt, pepper, and herbs (if using).
  6. Spoon the filling into each mushroom cap and place on the prepared baking sheet.
  7. Sprinkle with Parmesan cheese if desired.
  8. Bake for 18–20 minutes until mushrooms are tender and filling is lightly browned.
  9. Cool slightly before serving warm.

Notes

  • Use thawed, drained frozen spinach if fresh is unavailable.
  • Add sautéed mushroom stems or onions for extra depth.
  • Make vegan by using plant-based cheeses and nutritional yeast.
  • Prepare a day ahead and bake just before serving.

Nutrition

Find it online: https://allcookedup.com/spinach-feta-and-sun-dried-tomato-stuffed-mushrooms/