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Get It NowThese spinach stuffed mushrooms with feta and garlic are just perfect for entertaining. But even when you’re not doing that, they are just as delicious as a veggie-packed lunch. 😉 They are chock full with traditional Greek flavors of spanakopita, without the carbs.
And they are simple to make, too! This healthy stuffed mushroom recipe with spinach is ready in 30 minutes, using just 6 ingredients you could easily have in your fridge and freezer right now.
Unlike my larger keto mushroom recipe that’s made in larger portobello caps and intended for a meal, these spinach and feta stuffed mushrooms are better suited as a healthy appetizer. And they make the perfect starter for lamb chops in the oven.
During my early college years, I worked as a waitress at a Greek restaurant. The 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. I’m so glad he did! The spanakopita was one of the most popular items at the restaurant, and these mushrooms were inspired by those flavors.
Normally Greek spanakopita calls for flaky phyllo dough. We obviously skipped that for these healthy spinach stuffed mushrooms, but trust me when I say, you won’t miss it. I took the delicious flavors from spanakopita and turned it into a stuffed mushroom recipe that we all can enjoy.
This spinach stuffed mushroom recipe was originally published on June 25, 2016, and was republished in April 2020 to add better photos, useful tips and answer common questions. In case you’re curious, the original photo looked like this:
How To Make Spinach Stuffed Mushrooms
It turns out, spinach stuffed mushrooms are incredibly quick and easy to make. While many spinach stuffed mushroom recipes will have you bake the mushrooms to prep them before filling, you can just skip that step with this recipe. Any moisture works well with the filling.
- Wilt the spinach. Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave for 2 minutes or so, until wilted. Drain extra water. Set it aside to cool.
TIP: You can also lightly saute it instead if you want to avoid the microwave.
- Prep mushrooms. Line a baking sheet with parchment paper and place your mushrooms upside down, so the cavity is facing up to be filled. Drizzle them with oil and season with salt and pepper.
- Drain spinach. Squeeze spinach to drain off as much water as possible.
- Make filling. In a small bowl, mix together the spinach, garlic, parsley, and cheese. Season with salt and pepper to taste.
- Stuff mushrooms. Use a small spoon and then just a finger (or another spoon) to slide the mixture from the spoon into the mushrooms. You can fill them quite full, so that they make a little mound on the top.
- Bake healthy stuffed mushrooms. Bake the mushrooms for about 15-20 minutes, until soft and golden.
TIP: We’re baking these stuffed mushrooms at high heat, which helps the mushrooms bake without too much liquid. However, if you end up with any on the pan while they are cooking, just drain it after.
Voila! You’ve just made mouthwatering, delicious, healthy vegetarian stuffed mushrooms that are so yummy, you won’t even be wondering where that flaky phyllo dough went.
FAQs About Healthy Stuffed Mushrooms
Are they low carb?
Yes, these spinach and feta cheese stuffed mushrooms are low carb with just 3.5 grams net carbs per serving.
What kind of mushrooms should I use?
I used cremini mushrooms (also known as baby portobello mushrooms), but pretty much any kind would work.
You can even make this as large spinach stuffed portobello mushrooms if you like. If you’re using full-size portobello mushrooms, they may release more liquid, so it’s best to pre-bake them first. Learn how in this pizza stuffed mushrooms recipe – same idea.
Can I use frozen spinach?
Yes, absolutely! Just drain it well and use in the stuffed mushroom recipe. It will even save you time, since you won’t need the wilting step.
How To Store Healthy Stuffed Mushrooms
If you end up with some stuffed mushrooms left over, no worries. Store the easy healthy stuffed mushrooms in the refrigerator for 4-5 days.
Reheat them in the oven or microwave, and drain any extra liquid that may come out.
Or, plan to have extras for a nice low carb lunch. Seriously. Personally, I suggest that you definitely make a double batch so that you can enjoy your healthy stuffed mushrooms throughout the week. It’s an easy way to meal prep!
Can you make stuffed mushrooms ahead?
Yes, you can prep spinach mushroom appetizers ahead of time. If you want to serve them fresh for a special occasion, make the healthy stuffed mushrooms with spinach and store them in the refrigerator until you’re ready to bake and serve them.
Can you freeze stuffed mushrooms with spinach?
Yes, you can freeze this spinach stuffed mushroom recipe. Store them in a freezer container either before or after baking; it’s totally your choice.
Then, when it’s time, just pull them out and bake them to enjoy fresh spinach stuffed mushrooms. You don’t even need to thaw them before baking!
More Healthy Appetizer Recipes
If you like these spinach stuffed mushroom caps, you’ll probably like some of these other healthy appetizer recipes:
- Deviled Eggs with Bacon – We’re taking deviled eggs up a notch and topping them with bacon.
- Italian Stuffed Artichokes – The perfect way to start an Italian meal.
- Sausage Balls – Always the first to go at a party! These are satisfying and delicious.
- Low Carb Baked Brie – Made with a sugar-free cranberry sauce and brown monk fruit sweetener.
- Bacon Wrapped Asparagus – Simple but impossible to stop munching on!
- Baked Feta – A simple Mediterranean appetizer with baked feta cheese and roasted tomatoes and bell peppers.
- Bacon Wrapped Water Chestnuts– These offer a delightful mix of smoky richness and crunchy freshness, perfect as a savory appetizer.
Tools To Make Healthy Stuffed Mushrooms
Tap the links below to see the items used to make this recipe.
- Baking Sheet – This is definitely my favorite baking sheet – great quality and great price. I use it almost every day.
- Parchment Paper – I prefer to line my pan for most recipes because it makes clean-up so much easier.
Spinach Stuffed Mushrooms Recipe with Feta Cheese and Garlic
Healthy Spinach Stuffed Mushrooms Recipe with Feta Cheese and Garlic
An easy spinach stuffed mushrooms recipe with feta cheese and garlic! Healthy stuffed mushrooms with spinach taste like Greek spanakopita and take just 30 minutes.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper (grease lightly if using foil).
- Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave for 2 minutes, until wilted. (You can also steam the spinach on the stove if you prefer.) Drain extra water and set aside to cool.
- Arrange the mushrooms cavity side up on the baking sheet in a single layer. Drizzle with olive oil. Season with sea salt and black pepper.
- When the spinach is cool enough to handle, squeeze it tightly several times to drain as much moisture as possible. It should turn into a small, tight ball.
- In a medium bowl, mix the spinach, feta cheese, garlic, and parsley. Add sea salt and black pepper to taste if desired. Spoon the mixture into the mushrooms.
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Bake for about 15-20 minutes, until the mushrooms are soft and golden.
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Recipe Notes
Serving size: 4 spinach stuffed mushrooms
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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28 Comments
Mich
0Really delicious! Family loved them, I’m a swiss cheese lover, so I’m going to use that next!
Anne Lanza
0Really freaking good, I added 2 tbsp whipped chive cream cheese (I thought it was part of the recipe for cream cheese idk why lol) but it was super good!!
Sharyn McCarthy
0Hi!! Spectacular recipe. Cooked very well. Easy fun prep.
I used half the garlic called for, four cloves I felt would have been overkill, also I felt this recipe screamed for Parmesan. So I also used a slight amount of Fresh grated in the mix.
They baked perfect and were juicy decadent without too much moisture.
Really impressive and the meatiness of the mushroom held up so well to the flavorful filling.
Thank you so much! Highly enjoyed
Ashley
0I am in love with these stuffed mushrooms. So delicious!
Jessica
0These were so super easy to make. I actually meal prepped them to eat for lunches this week and I was not disappointed. Looking forward to my lunch again tomorrow!
Jenna
0OMG I’m totally going to try this tomorrow for a fun app 🙂 I made tofu feta and this would be the perfect way to use it up
Curt
0These mushrooms are a great appetizer!
Connie Dupuis
0Great info, can’t wait to start the keto challenge!
Wholesome Yum
0That’s great, Connie! You can sign up on this page if you haven’t already!
Jeremiacah Templetonsmith
0This was delicious as a base recipe. I used shiitake, fresh spinach, Parmesan, bread crumbs and olive oil but forgot the salt and pepper. Light and delightful.
Pat
0For make ahead, should I prepare and bake before freezing, or freeze and then bake just before serving?
Maya | Wholesome Yum
0Hi Pat, You can do it either way! Both will work.
Jenn
0We had these with dinner tonight. They are so good!
Maya | Wholesome Yum
0Thank you, Jenn!
STACEY CRAWFORD
0I love spanakopita! These look very yummy! 🙂
Maya | Wholesome Yum
0Thank you, Stacey! It’s one of my favorite Greek foods.
KalynsKitchen
0Sounds like a really delicious idea!
Maya | Wholesome Yum
0Thank you, Kalyn! I think so too.
karen
0Can you use frozen spinach that you cook and drain?
Wholesome Yum M
0Hi Karen, Yes, frozen will work fine. Just be sure to drain all the excess water out.
abountifullove
0You seriously make me hungry just with your pictures!! I will be pinning this 🙂
Maya | Wholesome Yum
0Thank you so much!
Chrissa - Physical Kitchness
0Ok, PA-LEASE come to my house and cook for me!!!! Greek is my FAV. I bet you learned so much working at a Greek restaurant. Seriously, you are welcome anytime 😉
Maya | Wholesome Yum
0Thank you, Chrissa! I love Greek food, too. It was definitely fun to see how all the Greek dishes were prepared!
kage2015
0Love stuffed mushrooms, makes me feel fancy. They look yummy.
Maya | Wholesome Yum
0Thank you, Kage! Isn’t it awesome that stuffed mushrooms look fancy, but are actually so easy?
cassiewearswhat
0Oh my goodness, these look delicious! I adore spanakopita, but I’m trying to eat better. These definitely look like a great healthier option.
Maya | Wholesome Yum
0Thank you, Cassie! Yes, they are the best of both worlds – you get to have your spanakopita, but they’re healthy too.