Easy to make. Mushrooms stuffed with sauteed spinach and feta cheese are the perfect party appetizer or side dish.
Ingredients
- fat-free cooking spray:
- medium button mushrooms: 8 piece
- ½ teaspoons olive oil: 2 piece (divided)
- baby spinach: 2 cups
- crumbled reduced-fat feta cheese: 0.5 cup
- clove garlic: 1 piece (minced)
- ½ teaspoons chopped fresh parsley: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
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Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
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Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
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Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
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Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
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Bake in the preheated oven until golden brown, about 20 minutes.
