24 cremini mushroom caps stems removed and cleaned (2-3 inches in diameter/24 ounces)
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
10 ounces chopped frozen spinach, thawed and squeezed dry
8 ounces feta cheese, crumbled
4 ounces cream cheese, room temperature
½ cup finely diced walnuts
¼-⅓ cup chicken stock
2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped (more for garnish)
½ teaspoon salt
½ teaspoon pepper
¼ cup grated Parmesan cheese
Instructions
First, preheat oven to 375°F.
Line 2 baking sheets with parchment paper. After cleaning mushrooms and removing stems, sprinkle them with salt and pepper and place them rounded side down, in a single layer on the baking sheets. Bake mushrooms for 15 minutes, then turn them over and bake them for another 15 minutes.
While they’re baking, heat 1 tablespoon olive oil in a medium sized saute pan over then add the chopped onions… Saute on medium-high heat for about 5 minutes. Then add the minced garlic and cook for one more minute.
Stir in the spinach, feta, cream cheese, walnuts, chicken stock, thyme, parsley, and salt and pepper, and cook until everything is blended - together about 5 minutes.
Turn the mushrooms over on the baking sheet. Spoon 1 generous tablespoon of the spinach filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead… just cover the baking sheet and refrigerate.)
Sprinkle the mushrooms with Parmesan cheese and bake until heated through, about 10-15 minutes. Transfer the mushrooms to a platter, sprinkle with chopped parsley and serve warm.
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