Recipe: Appetizing spinach and feta stuffed mushrooms

spinach and feta stuffed mushrooms. Useful tips when making spinach feta stuffed mushrooms. I recommend serving them with other easy appetizer ideas like Potato Leek Soup Shooters or Parmesan Asparagus Pastry Twists.; Sometimes fresh spinach leaves may also contain a lot of hard stems. These low carb spinach stuffed mushrooms with feta and garlic are a hit as an appetizer.

These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course! With only a few main ingredients, you'll find these mushrooms don't require any other bells and whistles to be fabulous, flavorful show stoppers. The meaty taste of the mushrooms is complemented beautifully by the blend of garlicky spinach, onion, herbs and creamy feta cheese. You can have spinach and feta stuffed mushrooms using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of spinach and feta stuffed mushrooms

1. Prepare 2 tbsp of olive oil.
2. It's 1/4 cup of shallots chopped.
3. It's 1 of scallion trimmed and finely chopped.
4. It's 1 packages of 10 ounces frozen chopped spinach, thawed and squeezed dry.
5. Prepare 1/3 cup of fresh parsley sprigs.
6. Prepare 1/4 cup of snipped fresh dill.
7. Prepare 1/4 lb of feta cheese crumbled.
8. You need 1 of egg yolk, lightly stirred with fork.
9. You need 30 of mushroom caps, stems removed and caps wiped clean with damp towel.

These stuffed mushrooms are great served as an appetizer or light lunch with crusty bread and a crisp side salad. In a microwave-safe bowl, combine the chopped mushrooms and onion. In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture.

spinach and feta stuffed mushrooms instructions

1. oven at 400.
2. in medium skillet over medium heat, heat oil.
3. add shallots and scallion and sauteed until softened, about 4 minutes..
4. add spinach and cook until all the moisture has evaporated.
5. transfer spinach mixture to food processor.
6. add parsley, dill, feta, and egg yolk and blend leaving mixture with texture.
7. fill each mushroom cap with about 2 tsp. spinach filling.
8. arrange mushrooms on baking sheet sprayed with cooking spray or lined with parchment paper.
9. bake 5 to 7 minutes.
10. let cool slightly for 2 minutes and serve hot.

Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese. Top with bread crumbs and Parmesan cheese. Large mushrooms are stuffed with a savory spinach, bacon and Parmesan cheese mixture, then baked until golden brown. Remove the pan from the heat and add the nutmeg, almond flour, and feta cheese. Season with salt and pepper to taste.