Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed

Print this post Print this post    Email This Post Email This Post

Spinach and Feta Mushrooms Recipe

The spinach and feta is seasoned with dill then stuffed into a mushroom cap for these tasty appetizers.

Prep: 10 minutes | Cook: 30 minutes | Serves: 6-8




  • 1 10-ounce package of frozen spinach, defrosted and drained brought to room temperature
  • 4 ounces feta cheese, crumbled
  • 1/2 teaspoon dill
  • salt and pepper to taste
  • 18 large mushrooms, washed and dried
  • Olive oil for drizzling


  1. Preheat oven to 350 degrees. Prepare baking dish with sides by spraying with cooking spray.
  2. In a medium bowl, combine spinach, feta, dill and salt and pepper to taste.
  3. Remove stems from mushrooms*. Fill caps of mushrooms with approximately 1 tablespoon of mixture and place on prepared baking dish. Bake in oven at 350 degrees for about 30 minutes. Mushrooms are done when they turn brown.
  4. Drizzle with olive oil and serve warm.

*To remove stems easily from mushrooms, take a sharp knife and cut around stem being careful not to pierce mushroom cap. Gently wiggle stem until it disconnects from cap.

Our Recommendations:

Copyright © 2018 All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author:   Category: appetizers   

Feel free to add your ideas, comments or book review below.