Stuffed Mushrooms with Spinach and Feta

Stuffed Mushrooms With Spinach and Feta

A recipe for an appetizer of mushrooms filled with spinach and feta, topped with breadcrumbs and cheese, then baked and served warm.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Renee


  • 24 fresh white button mushrooms stems removed
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 2 shallots finely minced
  • 1 1/2 cups fresh spinach chopped
  • 6 ounces feta cheese
  • 3 tablespoons heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup breadcrumbs
  • Pomegranate arils
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Wipe mushroom caps lean with a damp paper towel
  3. Finely mince reserved mushroom stems. Heat a large non-stick frying pan over medium high heat. Add the olive oil and butter until shimmering. Add shallots and mushroom stems and sauté for 5 minutes. Add the chopped spinach, by the handful, until wilted. Add the heavy cream and simmer for 3 minutes. Fold in the feta cheese. Season to taste with salt and pepper.
  4. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan and breadcrumbs on top. Bake for 15 to 20 minutes. Garnish with one pomegranate aril on top of each mushroom. Serve warm.

Recipe Notes

Recipe ©Copyright City of Hope. Used with permisison.