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Spinach-Stuffed Mushrooms

Why is it that holiday "dinner" occurs in the early to late afternoon? My mother always has Thanksgiving and Christmas dinner ready between 2 and 4 p.m. Baffles me, but I've never asked. 

Because "dinner" happens so early, lunch consists of various appetizers: cheese and crackers, cold shrimp, etc. Last year, I made these spinach-stuffed mushrooms as an appetizer before "Friendsgiving," a post-Thanksgiving dinner for friends. The stuffing was a bit loose, as I forgot to add the feta cheese, but tasty overall. Bonus for these difficult economic times? They are inexpensive to make. 

Spinach-Stuffed Mushrooms
Recipe from Whole Foods


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound whole baby bella or white mushrooms
  • 1 small yellow onion, chopped
  • Salt and pepper
  • 1 pound frozen spinach, thawed and drained of excess water
  • 6 ounces Feta cheese*, crumbled


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. 
  2. Remove stems from mushrooms, and chop finely. Heat 1 tablespoon of olive oil in a large skillet, and add mushrooms stems, onion, salt and pepper, and cook, stirring occasionally, about 8 to 10 minutes, until onions are soft. 
  3. Transfer stems and onions to a large mixing bowl. Add spinach, and toss to combine, then set aside to cool.
  4. Arrange mushroom caps on baking sheet. Add feta cheese to cooled spinach mixture. Season to taste with salt and pepper, and toss to combine. 
  5. Divide spinach mixture and stuff into mushroom caps, mounding in the center. Drizzle stuffed caps with the remaining tablespoon of olive oil. Bake about 20 minutes. Serve warm. 
* If you don't like Feta cheese, substitute ricotta, haloumi, queso fresco, or any crumbly goat cheese. To make this recipe vegan, use a tofu-based cheese substitute. 

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