Go Back

Greek Spinach & Feta Stuffed Mushrooms

These savoury stuffed mushrooms are packed with Mediterranean flavours, combining fresh spinach and tangy feta. It’s the ultimate low-carb crowd-pleaser that delivers big on comfort without the heavy carbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Australian
Calories: 314
Ingredients Method Notes

Ingredients
  

  • 4 large flat mushrooms, stalks removed
  • 150g fresh baby spinach, roughly chopped
  • 100g feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup pine nuts, toasted
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 200°C and line a small baking tray with parchment paper.
  2. Place the mushroom caps hollow-side up on the tray and drizzle with a little olive oil.
  3. In a pan over medium heat, sauté the garlic until fragrant, then add the spinach and cook until just wilted; drain any excess liquid.
  4. In a small bowl, combine the wilted spinach, crumbled feta, pine nuts, and oregano, then season with salt and pepper.
  5. Divide the mixture into the four mushroom caps, pressing down gently.
  6. Bake for 15-20 minutes until the mushrooms are tender and the feta has golden brown edges.

Notes

For an even deeper savoury flavour, brush the outside of the mushroom caps with a little balsamic vinegar before stuffing; the acidity cuts through the richness of the feta beautifully.
By replacing high-carb breadcrumb fillers often found in stuffed mushroom recipes with a nutrient-dense blend of spinach, feta, and pine nuts, we have slashed the carb count significantly while boosting the healthy fat and protein content.