Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms

Glow recipes 6.12.25

Ingredients:

 

Mushrooms:

 

16–20 large white mushrooms or baby bellas

 

1 tbsp (15 ml) olive oil

 

1/2 tsp (2–3 g) sea salt

 

1/4 tsp (1–2 g) black pepper

 

Stuffing:

 

1 cup (150 g) fresh spinach, finely chopped

 

1/3 cup (50 g) sun-dried tomatoes, finely chopped (oil-drained)

 

1/2 cup (75 g) crumbled feta cheese

 

1/4 cup (25 g) grated parmesan

 

2 cloves garlic, minced

 

1/2 tsp (2–3 g) Italian seasoning

 

Pinch of red pepper flakes (optional)

 

Salt & pepper to taste

 

Optional Garnish:

 

Fresh parsley

 

Extra feta

 

Directions:

 

Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

 

Clean mushrooms and remove stems. Place caps on the tray, drizzle with olive oil, and season with salt and pepper.

 

In a skillet, sauté garlic and chopped mushroom stems for 2–3 minutes.

 

Add chopped spinach and cook until wilted. Remove from heat.

 

Stir in sun-dried tomatoes, feta, parmesan, Italian seasoning, and red pepper flakes (optional).

 

Taste and adjust seasoning with salt and pepper.

 

Spoon the filling generously into each mushroom cap.

 

Bake for 15–18 minutes, until mushrooms are tender and tops are lightly golden.

 

Garnish with parsley and extra feta before serving.

 

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Kcal: ~95 kcal per stuffed mushroom

Servings: 6–8 servings