Spinach And Feta Stuffed Mushrooms Recipes

SPINACH FETA STUFFED MUSHROOMS WITH WALNUTS

Steps:

• First, preheat oven to 375°F.
• Line 2 baking sheets with parchment paper. After cleaning mushrooms and removing stems, sprinkle them with salt and pepper and place them rounded side down, in a single layer on the baking sheets. Bake mushrooms for 15 minutes, then turn them over and bake them for another 15 minutes.
• While they're baking, heat 1 tablespoon olive oil in a medium sized saute pan over then add the chopped onions... Saute on medium-high heat for about 5 minutes. Then add the minced garlic and cook for one more minute.
• Stir in the spinach, feta, cream cheese, walnuts, chicken stock, thyme, parsley, and salt and pepper, and cook until everything is blended - together about 5 minutes.
• Turn the mushrooms over on the baking sheet. Spoon 1 generous tablespoon of the spinach filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead... just cover the baking sheet and refrigerate.)
• Sprinkle the mushrooms with Parmesan cheese and bake until heated through, about 10-15 minutes. Transfer the mushrooms to a platter, sprinkle with chopped parsley and serve warm.

FETA AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
• Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
• To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
• Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
• Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

SPINACH AND FETA STUFFED MUSHROOMS

Steps:

• Thaw frozen spinach and drain.
• Wash mushrooms and throw out stems.
• Crumble feta if bought in block form.
• Brush the rim of the mushroom with olive oil.
• Stuff desired amount of spinach into mushroom caps.
• Stuff feta on top of spinach.
• Sprinkle basil and garlic salt or garlic powder onto stuffed mushrooms.
• Place completed mushrooms on a non-stick baking sheet.
• Bake at 350 degrees F until feta begins to brown or until desired temperature.
• Serve on platter and watch them disappear!

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON

Steps:

• Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
• Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
• Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

STUFFED MUSHROOMS WITH FETA AND SPINACH

Steps:

• Stem mushrooms, brush with oil.
• Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
• Fill caps with spinach-cheese mixture.
• Top with bread crumbs and Parmesan cheese.
• Bake 15 minutes at 350 F.
• or until mushrooms are tender and topping is brown.

EASY FETA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
• Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
• Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
• Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
• Bake in the preheated oven until golden brown, about 20 minutes.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
• Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
• Bake in the preheated oven for 30 minutes.
• Drizzle with balsamic vinegar just before serving.