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These low carb spinach stuffed mushrooms with feta and garlic are a hit as an appetizer. But even when you have no entertaining to do, 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.
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 the phyllo! I took the delicious flavors from spanakopita and turned it into a keto 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 easy keto 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 low carb vegetarian stuffed mushrooms that are so yummy, you won’t even be wondering where that flaky phyllo dough went.
Are Stuffed Mushrooms 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 To 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 You 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 low carb 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 keto friendly lunch. Seriously. Personally, I suggest that you definitely make a double batch so that you can enjoy your low carb stuffed mushrooms throughout the week. It’s an easy way to meal prep!
Can You Make Stuffed Mushrooms Ahead?
Yes, you can prep keto 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 gluten-free, low carb stuffed mushrooms. You don’t even need to thaw them before baking!
More Keto Appetizer Recipes
If you like these spinach stuffed mushroom caps, you’ll probably like some of these other low carb appetizer recipes:
- Keto 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.
- Keto Sausage Balls – Always the first to go at a party! These are satisfying and delicious.
- Bacon Wrapped Asparagus – Simple but impossible to stop munching on!
Tools To Make Healthy Stuffed Mushrooms:
Click the links below to see the items used to make this recipe.
- Parchment Paper – Make sure to line your baking sheet with parchment paper to make this recipe. I prefer to line my pan for most recipes because it makes clean-up so much easier.
- Baking Sheet – This is definitely my favorite baking sheet to use. I use it almost every day.
Low Carb Spinach Stuffed Mushrooms Recipe with Feta Cheese and Garlic:
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Low Carb Spinach Stuffed Mushrooms Recipe with Feta Cheese and Garlic
An easy spinach stuffed mushrooms recipe with feta cheese and garlic! Healthy low carb stuffed mushrooms with spinach taste like Greek spanakopita and take just 30 minutes.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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.
Bake for about 15-20 minutes, until the mushrooms are soft and golden.
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Serving size: 4 spinach stuffed mushrooms
Video Showing How To Make Spinach Stuffed Mushrooms:
Don't miss the VIDEO above - it's the easiest way to learn how to make Spinach Stuffed Mushrooms!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.