Feta-Spinach Stuffed Mushrooms

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The perfect little appetizer. Mushrooms stuffed with a flavorful and hearty mixture of feta, spinach, onion and spices. Great to serve at a party or if you want to make something special for dinner. It’s quite an easy recipe but it does take a bit of effort to scoop filling into each of the mushrooms, so be ready for a bit of time in the kitchen. But the end product is definitely worth it!

I used button mushrooms, but I think large, succulent portabella ones would be amazing! A great way to not waste the mushroom stems is to chop them finely and add them to the filling!

Ingredients:

  • 6 ounce mushrooms (around 15 mushrooms), washed and destemmed
  • 1.5 cups spinach, washed and chopped finely
  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced or diced
  • 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, chilli flakes according to taste
  • 1/2 cup feta cheese, crumbled
     

Preheat oven to 175 degrees Celcius

Chop mushroom stems finely

Heat 1/2 tablespoon olive oil in a pan

Add onion and garlic and sautee until browned

Add spinach, mushroom stems and spices and cook for a few minutes until cooked

Arrange mushroom caps on a baking tray and scoop around a tablespoon of filling into each (I like piling it quite high, but be careful as you’re doing this.)

Drizzle the remaining olive oil on top of the stuffed mushrooms

Bake for 20-25 minutes until mushrooms are browned

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