Spanakopita Mushrooms
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
Ingredients
- 2 Tbsp olive oil
- 1/3 cup onion peeled and diced
- 1 clove garlic peeled and minced
- 10 oz package frozen chopped spinach thawed and drained well
- 4 3/4 oz feta cheese crumbled
- 3 3/4 Tbsp part-skim ricotta cheese
- 4 Tbsp fresh Italian parsley stems removed and chopped
- 4 Tbsp fresh dill stems removed and chopped
- 2 Tbsp fresh lemon juice
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 30 ea button mushroom caps cleaned and stems removed*
- 3 Tbsp prepared tzatziki Greek cucumber-yogurt-dill sauce
Instructions
- In sauté pan over medium-high heat, add oil. Add onion and garlic and cook until translucent, 1 to 2 minutes. Cool.
- In a mixing bowl, combine onion and garlic with the rest of the ingredients. Mix well.
- Preheat oven to 375 F.
- Place mushroom caps stem side up on a baking sheet lined with parchment paper.
- To each mushroom cap, add about 1 Tbsp Spanakopita filling.
- Bake until lightly browned on top and mushroom begins to soften, about 10-12 minutes. Keep hot for service.
- At time of service, top each mushroom with 1/4 tsp tzatziki and serve immediately.
Notes
*Mushroom stems can be finely chopped and sauteed with the onion and garlic in the filling or saved to use in another recipe.
Nutrition
Calories: 30kcalCarbohydrates: 1gProtein: 2gFat: 2.5gSaturated Fat: 1gSodium: 85mg
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.