Stuffed Mushroom Caps with Spinach and Feta
When it comes to delightful and elegant appetizers, few dishes rival the charm and flavor of Stuffed Mushroom Caps with Spinach and Feta. These bite-sized wonders are perfect for entertaining, adding a touch of sophistication to any gathering. Each velvety mushroom cap is generously filled with a savory mixture of sautéed spinach, crumbled feta cheese, and aromatic garlic, creating a symphony of textures and tastes that will have your guests asking for seconds. Whether you're hosting a fall dinner party or looking for a sophisticated starter to elevate your meal, these stuffed mushrooms are sure to impress with their delightful combination of earthy, cheesy, and herbaceous notes.
Ingredients:
16 large mushroom caps, cleaned and stems removed
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup breadcrumbs (whole wheat or gluten-free, as preferred)
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Directions:
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add the minced garlic and chopped spinach. Sauté until the spinach wilts and any excess moisture evaporates. Remove from heat.
In a bowl, combine the sautéed spinach, crumbled feta cheese, breadcrumbs, salt, and black pepper.
Fill each mushroom cap with the spinach and feta mixture, pressing it down slightly.
Arrange the stuffed mushroom caps on a baking sheet.
Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Garnish with fresh parsley if desired.
Serve your Stuffed Mushroom Caps with Spinach and Feta as a flavorful and satisfying appetizer.
Nutritional Benefits:
Mushrooms provide vitamins and minerals like selenium, supporting immune health.
Spinach adds vitamins A and K, promoting skin and bone health.
Feta cheese offers protein and calcium, important for muscle and bone health.