Spinach and Feta Stuffed Mushrooms
Spinach and feta stuffed mushrooms are really easy, and the perfect holiday appetizer. Healthy, gluten free, and low sodium, they're sure to be on everyone's wishlist!
Servings 20 mushrooms
Calories 20kcal
Ingredients
- 1 lb Cremini Mushrooms (AKA Baby Bellas), cleaned
- 2 teaspoon Olive Oil
- ½ medium Onion minced
- ¼ cup Sundried Tomatoes in oil, minced
- 2 garlic cloves minced
- 8 oz Frozen Spinach thawed, excess liquid squeezed out
- ¼ cup Chopped Parsley
- ¼ cup Fat Free Feta Cheese
- Freshly Ground Black Pepper to taste
Instructions
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper.
- Gently remove the stems from the mushroom caps, and place the caps on the baking sheet, top side down.
- Chop the mushroom stems small.
- Heat the oil in a large skillet over medium heat.
- Add the mushroom stems, onion, sundried tomatoes, and garlic to the skillet, and saute until the onions are translucent.
- Turn off the heat, and add the spinach, parsley, feta, and black pepper. Stir until well combined.
- Carefully fill each mushroom cap with a spoonful of the filling. It can be packed down a bit.
- Bake for 20-30 minutes, until the mushrooms are browned and not releasing any more liquid.
- Serve immediately.
Notes
Note: These won’t hold well once they’re cooked. If you are bringing these to a party, it works best to bring the stuffed, but unbaked mushrooms in a baking dish, and bake onsite for immediate service.
Nutrition
Serving: 1mushroom | Calories: 20kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 31mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 25mg
