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GET IT NOWBack in college, I worked as a waitress at a Greek restaurant, and my favorite appetizer there was spanakopita. So when I started a healthier lifestyle, I found myself missing those flavors and came up with these spinach stuffed mushrooms. Their simple filling is just like the spanakopita I loved, but stuffed in mushroom caps instead. Make them with me for an easy, healthy appetizer!
Why You Need My Spinach Stuffed Mushrooms
- Greek-inspired flavors – You get all the rich flavors of spanakopita—spinach, creamy feta, and garlic—in a little mushroom package.
- Easy to make – While many stuffed mushroom recipes have you bake them before filling, my spinach stuffed mushrooms don’t need this step. You can even prep them ahead (I often do)!
- Simple, healthier ingredients – Just 7 of them, plus salt and pepper. And unlike many versions, mine don’t use any breadcrumbs or processed ingredients. They’re naturally low carb and gluten-free.
- Perfect for entertaining – My healthy stuffed mushrooms are the kind of healthy appetizer that will disappear without anyone noticing they’re healthy!
Ingredients & Substitutions
Here I explain the best ingredients for my spinach stuffed mushroom recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cremini Mushrooms – This variety (also known as baby portobello or “baby bella” mushrooms) is the perfect size for filling, but still small enough to be a great appetizer. You can also use white button mushrooms, or stuff regular portobello mushrooms to make this a vegetarian meal.
- Olive Oil – Or avocado oil.
- Fresh Spinach – I used fresh chopped spinach, but frozen works too… and will actually save you time (no need to wilt it). Just be sure to drain and squeeze it really well! If you use frozen, you’ll need 5 ounces frozen instead of 8 ounces fresh.
- Feta Cheese – I love the tangy flavor of feta here, but other creamy cheeses, like goat cheese or even little chunks of cream cheese will work, too.
- Garlic – Fresh garlic gives the best flavor, but 2 teaspoons of the jarred kind or even a teaspoon of garlic powder will do the trick.
- Seasonings – Fresh parsley (or sub a teaspoon of dried), sea salt, and black pepper. Sometimes I throw in red pepper flakes for some heat.
- Parmesan Cheese – I use grated parm to top my spinach stuffed mushrooms, and it bakes up golden and a little crispy, almost like breadcrumbs! You can also use shredded parmesan or mozzarella cheese if you prefer a more melty finish.
How To Make Stuffed Mushrooms With Spinach
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Wilt the spinach. Place the spinach in a bowl with a little water, cover, and microwave until wilted. (Alternatively, you can saute the spinach in a skillet, or steam it.) Drain and set aside to cool.
- Season the mushrooms. Remove the mushroom stems, and place them cavity-side up on a baking sheet (this is my fave) lined with parchment paper. Drizzle with oil, and season with salt and pepper.
- Make the filling. Squeeze the spinach to drain off as much water as possible — you should have a small, tight ball. Place it in a mixing bowl and stir in the garlic, parsley, and feta cheese. Season with salt and pepper to your taste.
- Stuff the mushrooms. Pack them full with the filling mixture, with a little mound on top. Sprinkle parmesan cheese over each.
- Bake until soft and golden. Pop your spinach stuffed mushrooms in the oven and let it do its thing!
My Recipe Tips
- Draining the spinach well is super important. If you don’t squeeze out enough water, your healthy stuffed mushrooms will be watery.
- Mix the filling gently. You want keep some pieces of feta cheese intact.
- Prefer to roast the mushrooms before filling? I didn’t find it necessary for this recipe, but you can roast them separately for 10-15 minutes before filling if you like. If you do this, you’ll only need to bake the spinach stuffed mushrooms for about 10 minutes afterward.
- Want a deeper garlic flavor? Saute it in a pan before adding it to the filling, or even use roasted garlic.
- Use a cookie scoop for easier filling. I used to just use a spoon, but now use this cookie scoop for medium mushrooms or this one for small ones. It goes much faster!
- Broil at the end if you want more browning. I find the cheese usually browns enough without this step, but it’s always an option.
Flavor Variations
There are so many ways to make healthy stuffed mushrooms! Here are some variations on this recipe that I’ve loved in the past:
- Sun-Dried Tomatoes – These work really nicely with the other flavors here. Toss in 1/4 to 1/2 cup of chopped sun-dried tomatoes for a sweet contrast.
- Spinach Artichoke – You’ll like this version if you like my spinach artichoke dip. Just cut the amount of spinach in half and add 1/2 cup of chopped artichoke hearts to the spinach mixture.
- Creamy Spinach Dip – If you like stuffed mushrooms with spinach but aren’t a fan of tangy feta, make my spinach dip instead and use it for the filling.
- Crab – My crab stuffed mushrooms are a little more decadent compared to these spinach ones, but still use only real food ingredients (always!).
- Tzatziki – For more spanakopita vibes, drizzle some on top after baking your spinach stuffed mushrooms! I’ve got an easy tzatziki sauce recipe you can use.
Spinach Stuffed Mushrooms
My healthy spinach stuffed mushrooms are packed with fresh spinach, creamy feta, parmesan, and garlic. An easy party appetizer or snack!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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).
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If using fresh spinach, place it 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. 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.
If using frozen spinach, thaw and drain well, squeezing out as much water as possible.
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Meanwhile, 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.
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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.
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In a medium bowl, mix the spinach, feta cheese, half the parmesan cheese (1/3 cup), garlic, and parsley. Add sea salt and black pepper to taste if you like. Spoon the mixture into the mushrooms.
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Bake spinach stuffed mushrooms for 15-20 minutes, until they are soft and the parmesan on top is golden brown.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3 spinach stuffed mushrooms
- Tips: Check out my recipe tips above to help you avoid a watery filling, a shortcut to stuff mushrooms more quickly, how to get the best texture, and more.
- Store: Keep leftovers in an airtight container in the fridge for up to 4-5 days.
- Meal prep: Prep the mushrooms and keep in the fridge for 2-3 days before baking. So convenient for holidays!
- Reheat: Warm in the oven at 350 degrees F, or just use the microwave.
- Freeze: You can freeze the baked spinach stuffed mushrooms, but I recommend a different approach if you know you’re freezing them. Roast the mushroom caps for 15 minutes first, drain excess liquid, then fill and freeze. They’ll keep in the freezer for up to 3 months. You can even reheat from frozen!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Spinach Stuffed Mushrooms
43 Comments
Mom
0I used a bit less feta cheese and a little bit more jalapeño cream cheese and put roasted sun-dried tomatoes, and it was really good.
Wholesome Yum D
0That combo sounds so good! Love how you made it your own!
Roslyn Accardo
0Wonderful. I did add sundried tomatoes. I had portobellos, so I used them. They turned out great, easy to make, and certainly enjoyed.
Wholesome Yum D
0So glad you enjoyed it, Roz! Love that you used portobellos and added sundried tomatoes, sounds like such a delicious combo.
susan
0This recipe’s flavor is out of this world! These stuffed mushrooms are so delicious, I’m asked to make these for dinner allowing for 1 per person. There’s never any leftovers! Thank you for this fantastic recipe.
Wholesome Yum D
0I’m so glad you enjoyed them, Susan! Sounds like they’re a big hit if there are never any leftovers.
susan
0First used recipe low cal snack. When family tried these, instantly became a standard part of as many meals as often as possible. I buy & bake 3 pounds crmini or whitte mushroom at a time. They reheat beautifully. Many thanks.
Wholesome Yum D
0That’s so great to hear, Susan! Thanks for sharing, and I’m so glad they reheat well for you too!
Alex
0So delicious and easy and suitable for vegetarian diets.
Absolutely loved it as I do small the vegetarian recipes from Maya
Maya | Wholesome Yum
0Thank you, Alex! I’m glad you enjoyed these.
Mike
0Deliciously healthy! The Spinach Stuffed Mushrooms recipe is really perfect blend of flavor and nutrition.
Melinda Stortenbecker
0I make these but add cooked beef. They are so rich that 4 make a meal with a veggie and salad.
Maya | Wholesome Yum
0That sounds delicious, Melinda! I’m glad you liked them.
Felicia
0Delicious & so easy to make!
Maya | Wholesome Yum
0I’m so glad you liked these, Felicia!
Nancy H
0These are so amazing! Everyone loved them, from my 6yo grandson on up. Definitely my favorite stuffed mushrooms recipe. It’s easy to follow and perfect directions (I hardly ever find internet recipes that are correct – cookbook quality recipes) I think this will be my new go-to site for recipes.
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!
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, I would recommend baking first, as the mushrooms retain their texture better that way. Even better would be to pre-bake the mushrooms for 10-minutes, then fill and freeze that way.
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?
Maya | Wholesome Yum
0Hi Karen, Yes, frozen will work fine. Just be sure to drain all the excess water out. I have the conversion for the amount on the recipe card.
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.