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–+ servings

Greek Style Stuffed Mushrooms with Spinach and Feta

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These easy feta and spinach stuffed mushrooms are a garlicky, low-carb appetizer or side dish. Creamy, cheesy, and gluten-free!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Appetizer, Side Dish, Snack
Cuisine: American, Greek, Mediterranean
Calories: 81
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 oz baby bella mushrooms
  • 1 tbs olive oil
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 2 cups packed chopped baby spinach
  • 3 tbs dill, chopped
  • 4 oz cream cheese, room temp.
  • 4 oz feta cheese, crumbled
  • salt and pepper to taste
  • 3/4 cup shredded mozzarella cheese

Method
 

  1. Preheat oven to 425°F or air fryer to 400°F. Line a baking sheet with parchment paper and spray with olive oil.
  2. Wipe mushroom caps clean or peel the outer skin. Remove stems and gently scoop out the centers to create space for the filling.
  3. Heat olive oil in a large pan and sauté onion and garlic for 1-2 minutes. Add spinach and cook until mostly wilted. Transfer mixture to a large bowl and add dill, cream cheese, feta, salt, and pepper. Mix until creamy and well combined. Fill each mushroom to the rim, top with mozzarella, and bake for 20 minutes.

Nutrition

Calories: 81kcalCarbohydrates: 3gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 161mgFiber: 1gSugar: 1g

Notes

Garnish with chili pepper flakes and more fresh dill.