Healthy Spinach Stuffed Mushrooms Recipe | Wholesome Yum (2024)

These spinach stuffed mushrooms with feta and garlic are just perfect for entertaining. But even when you’re not doing that, they are just as delicious as a veggie-packed lunch. 😉 They are chock full with traditional Greek flavors of spanakopita, without the carbs.

And they are simple to make, too! This healthy stuffed mushroom recipe with spinach is ready in 30 minutes, using just 6 ingredients you could easily have in your fridge and freezer right now.

Unlike my larger keto mushroom recipe that’s made in larger portobello caps and intended for a meal, these spinach and feta stuffed mushrooms are better suited as a healthy appetizer(just like crab stuffed mushrooms). And they make the perfect starter for lamb chops in the oven.

During my early college years, I worked as a waitress at a Greek restaurant. The owner had moved here from Santorini, a small island off the coast of Greece, and started the restaurant as a way to share his country’s authentic dishes with the people here.I’m so glad he did! The spanakopita was one of the most popular items at the restaurant, and these mushrooms were inspired by those flavors.

Normally Greek spanakopita calls for flaky phyllo dough. We obviously skipped that for these healthy spinach stuffed mushrooms, but trust me when I say, you won’t miss it. I took the delicious flavors from spanakopita and turned it into a stuffed mushroom recipe that we all can enjoy.

This spinach stuffed mushroom recipe was originally published on June 25, 2016, and was republished in April 2020 to add better photos, useful tips and answer common questions. In case you’re curious, the original photo looked like this:

How To Make Spinach Stuffed Mushrooms

It turns out, spinach stuffed mushrooms are incredibly quick and easy to make. While many spinach stuffed mushroom recipes will have you bake the mushrooms to prep them before filling, you can just skip that step with this recipe. Any moisture works well with the filling.

• Wilt the spinach. Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave for 2 minutes or so, until wilted. Drain extra water. Set it aside to cool.

TIP: You can also lightly saute it instead if you want to avoid the microwave.

• Prep mushrooms. Line a baking sheet with parchment paper and place your mushrooms upside down, so the cavity is facing up to be filled. Drizzle them with oil and season with salt and pepper.

• Drain spinach. Squeeze spinach to drain off as much water as possible.

• Make filling.In a small bowl, mix together the spinach, garlic, parsley, and cheese. Season with salt and pepper to taste.

• Stuff mushrooms. Use a small spoon and then just a finger (or another spoon) to slide the mixture from the spoon into the mushrooms. You can fill them quite full, so that they make a little mound on the top.

• Bake healthy stuffed mushrooms. Bake the mushrooms for about 15-20 minutes, until soft and golden.

TIP: We’re baking these stuffed mushrooms at high heat, which helps the mushrooms bake without too much liquid. However, if you end up with any on the pan while they are cooking, just drain it after.

Voila! You’ve just made mouthwatering, delicious, healthy vegetarian stuffed mushrooms that are so yummy, you won’t even be wondering where that flaky phyllo dough went.

FAQs About Healthy Stuffed Mushrooms

Are they low carb?

Yes, these spinach and feta cheese stuffed mushrooms are low carb with just 3.5 grams net carbs per serving.

What kind of mushrooms should I use?

I used cremini mushrooms (also known as baby portobello mushrooms), but pretty much any kind would work.

You can even make this as large spinach stuffed portobello mushrooms if you like. If you’re using full-size portobello mushrooms, they may release more liquid, so it’s best to pre-bake them first. Learn how in this pizza stuffed mushrooms recipe – same idea.

Can I use frozen spinach?

Yes, absolutely! Just drain it well and use in the stuffed mushroom recipe. It will even save you time, since you won’t need the wilting step.

How To Store Healthy Stuffed Mushrooms

If you end up with some stuffed mushrooms left over, no worries. Store the easy healthy stuffed mushrooms in the refrigerator for 4-5 days.

Reheat them in the oven or microwave, and drain any extra liquid that may come out.

Or, plan to have extras for a nice low carb lunch. Seriously. Personally, I suggest that you definitely make a double batch so that you can enjoy your healthy stuffed mushrooms throughout the week. It’s an easy way to meal prep!

Can you make stuffed mushrooms ahead?

Yes, you can prep spinach mushroom appetizers ahead of time. If you want to serve them fresh for a special occasion, make the healthy stuffed mushrooms with spinach and store them in the refrigerator until you’re ready to bake and serve them.

Can you freeze stuffed mushrooms with spinach?

Yes, you canfreeze thisspinach stuffed mushroom recipe. Store them in a freezer container either before or after baking; it’s totally your choice.

Then, when it’s time, just pull them out and bake them to enjoy fresh spinach stuffed mushrooms. You don’t even need to thaw them before baking!

More Healthy Appetizer Recipes

If you like thesespinach stuffed mushroom caps, you’ll probably like some of these otherhealthy appetizer recipes:

• Deviled Eggs with Bacon – We’re taking deviled eggs up a notch and topping them with bacon.
• Italian Stuffed Artichokes – The perfect way to start an Italian meal.
• Sausage Balls – Always the first to go at a party! These are satisfying and delicious.
• Low Carb Baked Brie – Made with a sugar-free cranberry sauce and brown monk fruit sweetener.
• Bacon Wrapped Asparagus – Simple but impossible to stop munching on!
• Baked Feta – A simple Mediterranean appetizer with baked feta cheese and roasted tomatoes and bell peppers.
• Bacon Wrapped Water Chestnuts– These offer a delightful mix of smoky richness and crunchy freshness, perfect as a savory appetizer.

• Baking Sheet – This is definitely my favorite baking sheet – great quality and great price. I use it almost every day.
• Parchment Paper – I prefer to line my pan for most recipes because it makes clean-up so much easier.