Teresa's Recipes
Mediterranean Spinach and Feta Stuffed Mushrooms
Experience a delightful burst of Mediterranean flavors with these low-carb, keto-friendly stuffed mushrooms. Succulent large mushrooms are generously filled with a savory blend of wilted spinach, aromatic garlic, and tangy feta cheese, offering a satisfying and healthy appetizer or side dish. Originating from the Mediterranean region, this recipe brings together classic ingredients for a burst of authentic taste in every bite.
Ingredients
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 cup, crumbled Feta cheese
- 2 cups, fresh Spinach
- 12, stems removed Large mushrooms
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 150
- Fat: 10g
- Carbs: 6g
- Protein: 7g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mushrooms by removing the stems and setting them aside for later use.
- Warm up the olive oil in a skillet over medium heat. Once hot, add the minced garlic and sauté until it releases its aroma.
- Chop the mushroom stems and add them to the skillet along with the fresh spinach. Continue cooking until the spinach wilts and any excess moisture evaporates. This should take about 5-7 minutes.
- Remove the skillet from the heat and let the mixture cool down a bit.
- In a separate bowl, combine the cooled spinach and mushroom mixture with the crumbled feta cheese. Season with salt and pepper according to your preference.
- Carefully fill each mushroom cap with the spinach and feta mixture, gently pressing it down to secure.
- Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes. The mushrooms should be tender and the filling should turn a beautiful golden brown color.
- Serve these delicious stuffed mushrooms hot, and enjoy the Mediterranean flavors!