You know those recipes that feel a little fancy, but come together in no time? Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are exactly that kind of magic. Loved by dinner party hosts, low-carb snackers, and anyone who appreciates bold Mediterranean flavors—they hit every savory note without a lot of fuss.
They’re buttery, creamy, tangy, earthy. Warm straight from the oven, the filling melts into every crevice of the mushroom cap, while the top gets just golden enough to look impressive.
Here’s the thing—these aren’t your average stuffed mushrooms. We’re skipping heavy breadcrumbs and going straight for flavor-forward fillings like chopped spinach, crumbled feta, and those sweet-tart pops of sun-dried tomatoes.
Trust me, the smell alone when they bake? Totally worth turning the oven on.
Let’s dive in.
Want more recipes like this delivered straight to your inbox? Subscribe now and never miss a bite.
The Magic Behind Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms
What Makes Them a Go-To Appetizer
First off—they’re easy. Like, truly easy. No food processor. No finicky folding. Just one skillet, one bowl, and a baking tray.
They’re also:
- Naturally gluten-free
- Vegetarian-friendly
- Make-ahead approved
- Oven-to-table in under 35 minutes
Whether you’re feeding a group or meal-prepping lunch bites for the week, this recipe checks every box.
And you know what else? They’re pretty. Those little domes of cheese-flecked filling nestled into earthy mushroom caps look way fancier than they actually are.
Flavor, Texture, and That First Bite
Think about your favorite spinach and cheese dip. Now imagine it tucked inside a juicy mushroom that’s just roasted enough to hold its shape, but still tender when you bite in.
That creamy feta richness plays beautifully with the sweet tang of sun-dried tomato. Add a hint of garlic and a sprinkle of parsley, and you’ve got a flavor-packed mushroom in every bite—savory, a little briny, slightly sweet, and just the tiniest bit herbaceous.
You can even top with Parmesan if you’re craving more golden crunch.
Ingredients
What You’ll Need
Here’s everything that goes into these flavor-packed bites:
| Ingredient | Amount |
|---|---|
| Large white mushrooms | 16, stems removed |
| Olive oil | 1 tablespoon |
| Garlic | 2 cloves, minced |
| Fresh spinach | 2 cups, chopped |
| Feta cheese | ½ cup, crumbled |
| Sun-dried tomatoes | ¼ cup, finely chopped |
| Cream cheese | 2 tablespoons |
| Fresh parsley | 1 tablespoon, chopped |
| Salt & black pepper | To taste |
| Optional: Parmesan cheese | Grated, for topping if desired |
Note: Choose mushrooms with wide caps and deep centers to hold more filling.
Swaps, Adds, and Flavor Twists
Feeling creative? Here’s how to switch things up while keeping the base delicious:
- Spinach: Swap for kale or Swiss chard (just sauté a bit longer)
- Feta: Try goat cheese or ricotta if you want something milder
- Sun-dried tomatoes: Chopped roasted red peppers make a softer, sweeter alternative
- Parsley: Fresh basil adds an Italian twist
- Cream cheese: Can’t have dairy? Use cashew cheese or dairy-free cream cheese
Want a little crunch? Add chopped walnuts or pine nuts to the mix.
How to Make
Prepping the Filling
This is the part where I usually end up taste-testing the filling before it even gets to the mushrooms.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Toss in the chopped spinach and cook until wilted, about 2 minutes. Transfer everything to a medium bowl.
- Stir in the crumbled feta, chopped sun-dried tomatoes, cream cheese, parsley, salt, and pepper until well combined.
That’s it—filling done.
Filling and Baking the Mushrooms
- Gently clean and remove the stems from the mushrooms. (I usually give them a quick wipe with a damp paper towel instead of rinsing.)
- Spoon the cheesy spinach filling into each mushroom cap, packing it in with a small spoon.
- Optional: Top with a little Parmesan for a golden finish.
- Bake for 18–20 minutes, until the mushrooms are tender and the tops are slightly golden.
Serve warm and watch them disappear.
Serving, Storing, and Nutritional Info
What to Serve With Them
These are super versatile, which is part of their charm. Here are a few ways to serve them up:
- As an appetizer: Pair with roasted red pepper dip or a crisp white bean salad
- As a light lunch: Serve over arugula with lemon vinaigrette
- At brunch: Place a poached egg on top (trust me, it’s good)
- On a party platter: Next to cucumber tea sandwiches and cheese cubes
And yes, they reheat beautifully in the toaster oven.
How to Store & Reheat
Leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal. The texture of the mushrooms gets watery.
- Reheat: Pop them in the oven or toaster oven at 350°F for 5–7 minutes until warmed through.
Nutritional Information (Approx. Per Serving – 2 to 3 Mushrooms)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 4 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Fat | 9 g |
| Saturated Fat | 4 g |
| Unsaturated Fat | 5 g |
| Sodium | 280 mg |
| Cholesterol | 15 mg |
Light enough for lunch, satisfying enough for dinner party bites.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prepare and fill the mushrooms a day ahead and refrigerate them unbaked. Bake them just before serving.
Can I use frozen spinach?
Absolutely. Just thaw and squeeze out excess moisture before mixing it in.
What kind of mushrooms are best for stuffing?
Large white mushrooms or baby bellas work great—look for wide caps that can hold the filling well.
Are these gluten-free?
Yes, the recipe is naturally gluten-free, just double-check any cheese brands to avoid additives.
Can I double the recipe for a party?
Yes! Just use a second tray and rotate halfway through baking.
Wrapping It Up
These Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are everything I love in a recipe—unfussy, packed with flavor, and just a little indulgent.
Make them once, and they’ll become your go-to for holidays, potlucks, or that Wednesday night when you just want something warm and cheesy without the guilt.
Craving more savory veggie-based bites? Try these from the site next:
- Caramelized Butternut Squash with Feta and Cranberry Drizzle
- Roasted Cranberry Goat Cheese Flatbread
- Easy Cranberry Brie Thyme Phyllo Cups
Did you make this recipe?
Leave a review below and tag your creation on Pinterest or your favorite social platform—we’d love to see how you made it your own.
Want more recipes like this delivered straight to your inbox? Subscribe now and never miss a bite.
Print
Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms – 1 Easy, Cheesy & Irresistible
- Total Time: 35 minutes
- Yield: 6 servings (about 2–3 mushrooms each) 1x
- Diet: Vegetarian
Description
These Spinach, Feta, and Sun-Dried Tomato Stuffed Mushrooms are the ultimate cheesy, savory bites packed with fresh spinach and tangy sun-dried tomatoes. Ready in just 35 minutes, they’re perfect for parties, quick snacks, or a simple appetizer that feels fancy without the fuss. The creamy feta blends beautifully with garlic and herbs, baking into tender mushroom caps that everyone will rave about. Seriously, the smell when these bake is next-level good!
Ingredients
- 16 large white mushrooms, stems removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes, finely chopped
- 2 tablespoons cream cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Optional: grated Parmesan, for topping
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add chopped spinach and sauté until wilted, about 2 minutes. Transfer to a bowl.
Stir in feta, sun-dried tomatoes, cream cheese, parsley, salt, and pepper until fully combined.
Fill each mushroom cap generously with the mixture. Place on prepared baking sheet.
Sprinkle Parmesan on top if using.
Bake for 18–20 minutes until mushrooms are tender and the filling is golden on top. Serve warm.
Notes
For best flavor, wipe mushrooms clean with a damp cloth instead of rinsing to avoid sogginess.
Feel free to swap feta for goat cheese or ricotta for a creamier texture.
Use kale or Swiss chard if you don’t have spinach, but cook it a bit longer.
These can be prepped ahead and baked just before serving.
Leftovers keep well in the fridge for 3 days; reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 2–3 mushrooms
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4 g
- Cholesterol: 15 mg