Cap Mushrooms with Spinach & Feta Filling

Cap Mushrooms with Spinach & Feta Filling is a savory, vegetarian appetizer with tender mushroom caps stuffed with creamy spinach and tangy feta. Gluten-free and perfect for parties or dinners, it’s ready in under 30 minutes.

Why You’ll Love This Recipe

Cap Mushrooms with Spinach & Feta Filling is a delightful, crowd-pleasing dish that combines earthy mushroom caps with a creamy, flavorful filling of spinach and tangy feta cheese. This vegetarian, gluten-free appetizer or side dish is quick to prepare, making it perfect for holiday gatherings, dinner parties, or even a cozy weeknight meal. The mushrooms’ juicy texture pairs beautifully with the rich, savory stuffing, creating a bite-sized treat that’s both elegant and satisfying. Easy to customize with different cheeses or herbs, this recipe delivers restaurant-quality taste with minimal effort. Whether served as a starter or alongside a main course, these stuffed mushrooms are sure to impress with their vibrant flavors and inviting presentation.

Recipe Tips and Tricks

• Choose Uniform Caps: Medium-sized mushrooms ensure even cooking and easy stuffing.
• Clean Mushrooms Gently: Use a damp cloth to avoid waterlogging and preserve texture.
• Cook Spinach Well: Squeeze out excess moisture to prevent soggy filling.
• Crumble Feta Finely: Ensures even distribution and creamy texture in filling.
• Don’t Overstuff: Prevents filling from spilling during baking.
• Use Parchment: Makes cleanup easy and prevents sticking.
• Check Doneness: Mushrooms should be tender but not shriveled.
• Taste Filling: Adjust salt or garlic for perfect flavor balance.

Yield: 4 Servings

Cap Mushrooms with Spinach & Feta Filling

Print

Tender mushroom caps stuffed with creamy spinach and tangy feta.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ¼ cup finely chopped onion
• ½ cup crumbled feta cheese
• ½ tsp fresh thyme (or ¼ tsp dried)
• ½ tsp lemon zest (optional)
• 12 medium cremini or button mushroom caps, stems removed
• 2 cloves garlic, minced
• 2 cups fresh baby spinach
• 2 tbsp extra virgin olive oil
• 2 tbsp grated Parmesan (optional)
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems to create stuffing space.
2. Preheat Oven: Set oven to 400°F; line a baking sheet with parchment for easy cleanup.
3. Cook Spinach: Heat 1 tbsp olive oil in a skillet; sauté spinach 2-3 minutes until wilted, then squeeze out excess moisture.
4. Sauté Aromatics: In same skillet, add onion and garlic; cook 3-4 minutes until soft and fragrant.
5. Make Filling: Chop spinach; mix with feta, thyme, lemon zest (if using), onion, garlic, salt, and pepper in a bowl.
6. Toss Mushrooms: Drizzle caps with remaining olive oil, salt, and pepper; toss gently to coat.
7. Stuff Caps: Place caps gill-side up on baking sheet; spoon filling evenly into each cap.
8. Top (Optional): Sprinkle Parmesan over stuffed caps for a nutty, golden finish, if desired.
9. Bake: Roast for 12-15 minutes until mushrooms are tender and filling is lightly golden.
10. Serve: Let rest 5 minutes; serve warm as an appetizer or side with a fresh salad.

Notes

• Squeeze spinach dry to avoid a watery filling that could soggy the mushrooms.
• Use medium-sized caps for bite-sized portions and even cooking.
• Perfect as a party appetizer or side for grilled meats or pasta.
• Store unbaked stuffed mushrooms for quick prep; bake fresh for best texture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 209Total Fat 14gSaturated Fat 7gUnsaturated Fat 6gCholesterol 37mgSodium 474mgCarbohydrates 11gFiber 4gSugar 2gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushroom Caps (12 medium): Cremini or button, stems removed; uniform for even baking.
• Spinach (2 cups, fresh): Baby spinach for tenderness; frozen if thawed and drained.
• Feta Cheese (½ cup, crumbled): Tangy and creamy; goat cheese as alternative.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as substitute.
• Olive Oil (2 tbsp): Extra virgin for sautéing and drizzling; enhances flavor.
• Onion (¼ cup, finely chopped): Yellow for sweetness; shallots for milder taste.
• Parmesan (2 tbsp, grated, optional): Adds nutty topping; omit for less richness.
• Thyme (½ tsp, fresh or ¼ tsp dried): Earthy herb; oregano or rosemary as options.
• Salt and Pepper (to taste): Enhances flavors; season spinach lightly due to feta’s saltiness.
• Lemon Zest (½ tsp, optional): Brightens filling; fresh for best flavor.

Variations and Substitutions

• Vegan: Use vegan feta or cashew cheese; swap Parmesan for nutritional yeast.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.
• Mushroom Swap: Try baby bella or portobello caps for deeper flavor.
• Cheese Swap: Use cream cheese, ricotta, or cheddar instead of feta.
• Veggie Add-In: Include diced bell peppers or sun-dried tomatoes in filling.
• Spicy Kick: Add ¼ tsp red pepper flakes or chili powder.
• Herb Swap: Use basil, dill, or parsley instead of thyme.
• Low-Fat: Reduce feta or use low-fat cream cheese.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze unbaked stuffed mushrooms up to 2 months; bake from frozen.
• Reheating: Warm in oven at 350°F; microwave softens texture.

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