• Stuffed Mushrooms with Feta & Spinach

    8 votes
    Stuffed Mushrooms with Feta & Spinach
    Prep: 20 min Cook: 60 min Servings: 12
    by david spottiswood
    19 recipes
    I adapted these mushrooms from a bon appetit recipe. They are delicious and always a crowd pleaser. They have a little zing from the crushed red pepper flakes. Great served as a passed hors d'oeuvre. We've taken these to other people's houses as an appetizer (just baking the last 10 minutes there) and they always get rave reviews.


    • 1 cup chopped yellow onion
    • 1 10-oz pkg chopped frozen spinach, thawed & squeezed
    • 8 oz bacon slices
    • 4 oz crumbled Feta cheese
    • 4 oz cream cheese room temperature
    • 3/8 tsp crushed red pepper
    • 4 lbs button mushrooms (about 72), stemmed


    1. Preheat oven to 375.
    2. Cook bacon in skillet on medium high until crisp, about 8 min. Transfer to paper towels, pat dry and crumble. Discard all but 1/4 cup bacon fat.
    3. Heat 2 tsps reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and saute until tender, about 4 min. Transfer to medium bowl. Add bacon, spinach, feta, cream cheese, and crushed red pepper to the bowl. Mix to ensure that red pepper is evenly distributed, adding salt and black pepper to taste.
    4. Take two large, rimmed baking sheets and line with foil. Toss mushrooms and rest of bacon fat (substitute extra virgin olive oil for healthier mushrooms) in large bowl to coat. Sprinkle with salt and pepper. Place mushrooms, rounded side down, with small space between each. Bake mushrooms about 25 minutes. Turn mushrooms over and bake until brown and liquid is evaporated, about 20 minutes longer. Turn mushrooms over again and spoon 1 heaping tsp of filling into each mushroom cavity. (Everything up to this point can be prepared up to 1 day ahead of time, and mushrooms can be covered and refrigerated).
    5. Bake mushrooms an additional 10 minutes with stuffing...until heated through. Transfer to a platter and serve warm.
    6. Makes about 72 mushrooms...enough as Hors d'oeuvre for about 12-16.

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    • John Spottiswood
      John Spottiswood
      These are delicious! I've had them twice and love them.
      • Linda J
        Linda J
        Finally a stuffed mushroom recipe that does not use bread crumbs; where the mushrooms are cooked perfectly and flavorfully; and the stuffing is to 'die for'. I was eating the stuffing prior to stuffing the mushrooms!!!!!

        To cut down on calories I omitted the bacon and used light cream cheese. I also allowed the onions to carmelize a bit

        I am soooooo very thrilled that my dh does not like mushrooms...they're ALL for me!!!!!!


        • Shelli
          Will have to give these a try... I need to cut out bread so this is awesome!
          • Kim - Liv LIfe
            Kim - Liv LIfe
            Searching for appetizers that are "easy to eat" for a Halloween Party for my neighbor, these will do nicely!!
            • Andrea Faz
              Andrea Faz
              I am making these for a dinner party on friday...I'll let you know how they turn out!

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