Recipes Greek Spinach And Feta Stuffed Mushrooms

Greek Spinach and Feta Stuffed Mushrooms: A Culinary Symphony of Flavors

In the culinary tapestry of Mediterranean cuisine, Greek Spinach and Feta Stuffed Mushrooms stand as a masterpiece of flavors, textures, and aromas. This delectable dish combines the earthy richness of spinach, the tangy zest of feta cheese, and the umami depth of mushrooms to create a symphony of sensations that will tantalize your taste buds.


  • 1 pound large white button mushrooms
  • 1 cup fresh spinach, washed and chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup dry white wine (optional)
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste


1. Prepare the Mushrooms:

  • Remove the stems from the mushrooms and finely chop them.
  • Use a spoon to gently scoop out the gills from the mushroom caps.
  • Brush the mushroom caps with olive oil and season them with salt and pepper.

2. Sauté the Vegetables:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  • Add the chopped spinach and cook until wilted, about 2 minutes.
  • Season with salt and pepper to taste.

3. Combine the Filling:

  • In a large bowl, combine the sautéed spinach mixture, crumbled feta cheese, grated Parmesan cheese, chopped parsley, and chopped mushroom stems.
  • Mix well until all the ingredients are evenly distributed.

4. Stuff the Mushrooms:

  • Fill the mushroom caps with the spinach and feta filling, pressing down gently to ensure they are evenly filled.
  • Place the stuffed mushrooms in a baking dish or on a sheet pan.

5. Bake the Mushrooms:

  • Preheat the oven to 375°F (190°C).
  • Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

6. Deglaze the Pan (Optional):

  • If desired, after removing the mushrooms from the oven, add the dry white wine to the skillet where the vegetables were sautéed.
  • Bring the wine to a simmer and cook until reduced by half.
  • Pour the reduced wine over the stuffed mushrooms to enhance their flavor.

7. Serve and Enjoy:

  • Serve the Greek Spinach and Feta Stuffed Mushrooms hot as an appetizer, side dish, or main course.
  • Garnish with additional chopped parsley or a drizzle of olive oil for a finishing touch.

Variations and Tips:

  • For a richer flavor, use a mixture of feta and goat cheese.
  • Add a touch of heat by incorporating chopped jalapeño or red pepper flakes into the filling.
  • If you don’t have dry white wine, you can substitute vegetable broth or water.
  • For a vegan version, omit the feta cheese and use a plant-based cheese substitute.
  • To prepare ahead of time, stuff the mushrooms and refrigerate them for up to 24 hours before baking.

Nutritional Value:

Greek Spinach and Feta Stuffed Mushrooms are not only delicious but also packed with nutrients. They are a good source of:

  • Protein: Feta cheese and spinach provide a substantial amount of protein.
  • Fiber: Spinach is rich in fiber, which promotes digestive health.
  • Vitamins: Spinach is a good source of vitamins A, C, and K.
  • Minerals: Feta cheese is a good source of calcium, while spinach provides iron and magnesium.


Greek Spinach and Feta Stuffed Mushrooms are a culinary delight that will impress your palate and nourish your body. With their perfect balance of flavors, textures, and nutrients, they are a versatile dish that can be enjoyed as an appetizer, side dish, or main course. Whether you are hosting a special occasion or simply craving a comforting meal, this recipe will surely become a favorite in your kitchen.


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