Spinach and Feta Stuffed Mushrooms Recipe

Mushrooms: Large and sturdy, perfect for stuffing.

Spinach: Fresh and chopped, adds a vibrant green color and nutrients.

Vegan feta cheese: Crumbled, provides a tangy and creamy texture.

Garlic: Minced, adds a fragrant and savory flavor.

Olive oil: Used for sautéing, enhances the overall taste.

When preparing the mushrooms, make sure to remove the stems carefully to create a larger cavity for stuffing. You can finely chop the stems and add them to the spinach mixture to enhance the flavor and reduce waste.

• large mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a similar texture and size, making them perfect for stuffing.

• fresh spinach - Substitute with kale: Kale provides a similar leafy green texture and holds up well when cooked.

• vegan feta cheese - Substitute with tofu feta: Tofu feta mimics the crumbly texture and tangy flavor of vegan feta cheese.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor suitable for cooking.

• Allow the stuffed mushrooms to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled mushrooms in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator. These spinach and feta stuffed mushrooms will stay fresh for up to 3-4 days.
• For freezing, arrange the cooled stuffed mushrooms on a baking sheet in a single layer. This prevents them from sticking together.
• Freeze the mushrooms on the baking sheet for about 1-2 hours, or until they are solid.
• Transfer the frozen mushrooms to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the mushrooms in the refrigerator overnight.
• Reheat the stuffed mushrooms in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their texture and flavor.
• Avoid microwaving the mushrooms for reheating, as it can make them rubbery and less appetizing.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover stuffed mushrooms on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the texture of the mushrooms and the creamy consistency of the vegan feta filling.

• Microwave Method: Place the stuffed mushrooms on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the mushrooms rubbery.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Place the stuffed mushrooms in the skillet, cover with a lid, and heat for about 5-7 minutes, turning occasionally. This method can help retain the sautéed flavor of the garlic and spinach.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed mushrooms in the air fryer basket in a single layer. Heat for about 5-7 minutes or until they are warmed through. This method can give the mushrooms a slightly crispy exterior while keeping the filling warm and delicious.

• Steaming Method: Place a steamer basket in a pot with a small amount of water. Bring the water to a simmer. Place the stuffed mushrooms in the steamer basket, cover, and steam for about 5-7 minutes. This gentle method helps retain the moisture and tenderness of the mushrooms and the spinach filling.

• Oven: Used to bake the stuffed mushrooms at the specified temperature until they are tender.

• Baking sheet: Provides a flat surface to place the mushrooms on while they bake in the oven.

• Parchment paper: Prevents the mushrooms from sticking to the baking sheet and makes for easy cleanup.

• Knife: Essential for chopping the spinach and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the spinach and mincing the garlic.

• Sauté pan: Used to cook the garlic and spinach together until the spinach is wilted.

• Wooden spoon: Useful for stirring the garlic and spinach while they cook in the sauté pan.

• Mixing bowl: Used to combine the cooked spinach, garlic, and vegan feta cheese.

• Spoon: Helps to stuff the mushroom caps with the spinach and feta mixture.

• Paper towels: Used to clean the mushrooms and remove any excess moisture before stuffing them.

Prepare the filling in advance: Chop spinach and garlic the night before. Store them in the fridge to save time on cooking day.

Use pre-crumbled vegan feta: Buying pre-crumbled vegan feta cheese can save you the step of crumbling it yourself.

Preheat the oven early: Turn on the oven before you start prepping. This way, it’s ready to go when you are.

Clean mushrooms efficiently: Use a damp cloth to wipe mushrooms instead of washing them, which can save drying time.

Batch cook: Double the recipe and freeze half for a quick meal later.