Spanakopita-Stuffed Mushrooms

May 09, 2023May 9, 20230 10
Spanakopita-Stuffed Mushrooms Recipe
in Appetizer

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

10 -12 medium portabella mushrooms
1 1/2 cups finely sliced leeks
1 lb frozen spinach , thawed and squeezed dry
1 large garlic clove , minced
1 1/2 tablespoons minced fresh dill
salt and pepper
1 egg , beaten to blend
4 ounces feta cheese , crumbled
1 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
salt
1/4 teaspoon grated nutmeg

Nutrision Information

Servings Per Recipe
10-12
Calories
133
Sugar
3g
Fat
9g
Spanakopita-Stuffed Mushrooms are a twist on the classic Greek dish of spinach and feta cheese baked into a pastry. This recipe replaces the pastry with portobello mushrooms, making it a healthier and more substantial appetizer option. The leeks add a touch of sweetness that complements the spinach and saltiness of the feta cheese. These stuffed mushrooms make a great appetizer for any party or a perfect addition to your dinner menu.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Remove the stems from the mushrooms and scrape away the gills.
3.In a skillet, melt the butter over medium heat.
4.Add the sliced leeks and garlic to the skillet and sauté until tender and translucent (6-8 minutes).
5.Add the thawed spinach, dill, salt, and pepper to the skillet and cook for an additional 5 minutes.
6.Stir in the beaten egg and feta cheese, and cook the mixture until the cheese is melted and bubbly.
7.Stuff the mushroom caps with the spinach mixture and place them on a baking sheet.
8.Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
9.Serve hot.

PROS

These Spanakopita-Stuffed Mushrooms are a delicious and healthy appetizer that is bursting with flavor.

The combination of spinach, leeks, garlic, and feta cheese provides a delicious array of flavors that are both light and filling.

CONS

This recipe takes a bit of time to prepare and cook.

The stuffed mushrooms are best eaten fresh and can’t be stored for a long time.

HEALTH & BENEFITS

The Spinach and Feta cheese make this recipe an excellent source of vitamins and protein.
The combination of dairy and spinach increases the iron absorption in the body, while the garlic and leeks contain anti-inflammatory properties which are beneficial for the immune system.

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