Stuffed Mushrooms with Spinach, Walnuts, and Feta

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This is it. This is the recipe that officially turned me into a mushroom lover. I’m still not a big fan of them raw, but stuff a mushroom cap with spinach, walnuts, gruyere, feta cheese and some fresh dill? I. Am. There.

And I hope you will give these a try too! They work perfectly as an appetizer for a crowd as the recipe can easily be doubled or tripled, but they also make a great veggie side dish!

Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Yield: 3-4 servings

Author: Karyn Shalda, Cooking to the Point

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Stuffed Mushrooms with Spinach, Walnuts, and Feta

These mushrooms are stuffed with a savory blend of spinach, gruyere and feta cheese, onion, and fresh dill. They make the perfect appetizer or a great side dish!

Ingredients

• 12 mushrooms
• 1 T olive oil
• 1 T unsalted butter
• 1 small onion (yellow or sweet)
• 2 T chopped walnuts
• 1-2 garlic cloves
• 8-10 oz. package frozen spinach
• ~ 1 oz. feta cheese, crumbled
• ~ 1 oz. Gruyere cheese
• 2 T fresh dill
• 1/4 t ground nutmeg
• Salt and freshly-ground pepper

Instructions

1. Wash the dozen mushrooms by rinsing under water or wiping off with a damp paper towel. Remove the stems by holding the mushroom cap in the palm of your hand, then gently pushing the stem back and forth until it pops out. Set aside.
2. Defrost the spinach, and using a paper towel (or a tea towel you don't mind getting stained), squeeze as much of the moisture out as you can.
3. Mince the small onion, the 1-2 garlic cloves, 1 oz. gruyere cheese, and 2 T fresh dill.
4. Preheat the oven to 400 degrees Fahrenheit.
5. Heat the 1 T olive oil in a frying pan or skillet over medium heat. Add the onion and cook until tender and translucent, about 10-15 minutes.
6. Add both the walnuts and garlic to the pan with the onion and cook for about one minute.
7. Add the drained spinach and cook for about 3-5 minutes. Remove from the heat. 
8. Add the minced 1 oz. of gruyere, the 1 oz. of crumbled feta cheese, chopped dill, and season with about a half teaspoon of salt and a few grinds of fresh pepper. Stir everything to combine.
9. Arrange the mushroom caps on a baking sheet, with the cavity side up where you removed the stem. 
10. Divide the spinach mixture evenly among the mushrooms caps. Bake for 10-12 minutes until the filling is browned and mushrooms are heated through.
11. Serve immediately and enjoy!