Spinach and Feta Stuffed Mushrooms

Preheat and prep

Preheat your oven to 200°C (180°C fan / 400°F) and lightly grease a baking dish or line it with parchment paper. Remove the stems from the mushrooms, finely chop them, and set the caps aside.

Build the filling

Heat the olive oil in a frying pan over medium heat. Add the garlic and chopped mushroom stems and cook for 2–3 minutes, stirring often, until softened and fragrant. Add the spinach in batches and cook until fully wilted, about 2 minutes. Transfer the mixture to a clean kitchen towel or a few layers of paper towel and squeeze out as much liquid as possible — this keeps the filling from going watery.

Mix and season

In a bowl, combine the squeezed spinach mixture with the crumbled feta and room-temperature cream cheese. Mix well until evenly combined, then season generously with salt and black pepper. The feta is already salty, so taste before adding too much salt.

Stuff the mushrooms

Arrange the mushroom caps gill-side up in the prepared baking dish. Spoon the filling into each cap, mounding it slightly above the rim so you use all the filling.

Bake and serve

Bake for 18–20 minutes, until the mushrooms are tender and releasing their juices and the tops of the filling are lightly golden. Let them rest for 2–3 minutes before serving — they'll be very hot straight from the oven.