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During my early college years, I worked as a waitress at a Greek restaurant. The immigrant owner had moved here from Santorini, a small island off the coast of Greece, and started the restaurant as a way to share his country’s authentic dishes with the people here. Why someone would move from the glistening waters and sparkling sands of Santorini to cold, boring Minnesota… I’ll never know. I’m sure he had his reasons. The restaurant later closed, but the amazing, authentic Greek food we served there still remains a happy memory. This spinach stuffed mushrooms recipe with feta cheese and garlic is a twist on one of those dishes.
One of the most popular appetizers on the menu was spanakopita. For those that haven’t heard of spanakopita, they are cute little triangles of flaky phyllo crust, filled with a rich mixture of spinach and feta cheese. These days, frozen variations of the same appetizer can be found at most grocery stores and wholesale clubs.
I was really yearning for a healthy version of spanakopita. Enter portobello mushrooms, one of my favorite vehicles for fillings of all kinds. (In fact, my first recipe on the blog was stuffed mushrooms.)
Hellooo, spanakopita stuffed mushrooms! Or simply, spinach stuffed mushrooms with feta and garlic.
These adorable low carb appetizers are perfect for a party. Spinach and feta cheese is a classic combination that’s hard to get wrong. Even though this recipe skips the flaky phyllo dough, the most important flavors are still there. And, might I add, it’s so much easier!
It turns out, spinach stuffed mushrooms are incredibly quick and easy to make. This version has only eight ingredients, or six if you don’t count salt and pepper. Just remove the stems from the mushrooms, mix up the filling, stuff it into the caps, and bake. Despite their simplicity, they look fancy and unique. That’s the best of both worlds.
Spinach Stuffed Mushrooms with Feta & Garlic (Low Carb, Gluten-free):
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Want more low carb, gluten-free ideas for mushrooms? Try these: