Cheesy stuffed mushrooms with spinach

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
It’s amazing how feta cheese, fresh herbs, and a splash of white wine can turn classic stuffed mushrooms into a lively Greek-inspired hors d’oeuvre. Baby portobello mushrooms have a rich, earthy flavor but in a pinch you can easily substitute the white button variety. The yield can easily be doubled or tripled to accommodate the size of your crowd—just be sure to bake each batch right before serving so they’ll stay warm. You can stuff the mushrooms and arrange them into a baking dish up to a day in advance and refrigerate. Allow the bite-sized appetizers to come to room temperature before baking to make sure the filling is thoroughly heated.


Portobello mushroom(s)

16 oz, fresh baby caps, (about 24)

Fresh spinach

1 cup(s), fresh, finely chopped

Feta cheese

½ cup(s), crumbled

Dried plain breadcrumbs

¼ cup(s), Panko variety

Uncooked scallion(s)

2 Tbsp, chopped

White wine

cup(s), or reduced-sodium chicken broth

Fresh oregano

1 Tbsp, chopped, or 1 teaspoon dried

Olive oil

1 tsp, or vegetable oil

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


2 Tbsp


  1. Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
  2. With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. Return to room temperature before baking.)
  3. About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.
  4. Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.


Panko are Japanese-style bread crumbs, found in Asian grocery stores and some supermarkets. Because they are coarser than American bread crumbs, they give the mushroom filling a nice crunchy surface without absorbing a lot of oil.