Delicious Spanakopita Inspired Stuffed Mushrooms

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spanakopita inspired stuffed mushrooms

if you know me, you know i’ll find any excuse to turn spanakopita into something new.

as a greek girl, i’m always chasing those same dreamy flavors — the creamy, herby, cheesy filling and that little salty bite from feta.

this time, we’re skipping the phyllo but keeping everything we love about the classic and stuffing it into tender cremini mushrooms for the ultimate party or dinner side.

these spanakopita inspired stuffed mushrooms are perfectly golden on top, rich and creamy in the center, and bursting with the best mediterranean flavor combo — spinach, feta, cottage cheese, dill, and a little mozzarella to make them extra melty.

they’re cozy enough for a weeknight dinner but also beautiful enough to serve at parties or holiday gatherings. seriously, they disappear fast.

taste + texture

you get everything you’d want from spanakopita, but in a bite-sized form.

the mushrooms are tender and savory, the filling is smooth but not runny, and the balance of creamy cottage cheese and tangy feta gives it that classic greek flavor.

the mozzarella on top melts into a golden layer that holds everything together, and the dill adds just the right brightness.

how to make them perfectly

the key to getting these right is cooking the spinach well.

whether you’re using fresh or frozen, make sure every bit of moisture is cooked off before mixing it with the cottage cheese and feta.

this keeps the filling creamy but sturdy instead of watery. letting the spinach mixture cool a little before adding it to the rest of the ingredients helps too.

another trick — don’t skip patting your mushroom caps dry. mushrooms release moisture as they cook, so drying them first helps them roast instead of steam.

and finally, baking them at 400°F gives you that perfect texture: the filling sets while the tops get golden and bubbly.

when to serve

these are so good for any kind of gathering — game days, dinner parties, holidays, or even just as a fun side with roasted tofu, chicken or salmon.

they look fancy but are secretly simple to make.

you can prep the filling a few hours ahead, stuff the mushrooms, and refrigerate them until you’re ready to bake. they hold up beautifully.

storage

leftovers keep well in an airtight container in the fridge for up to 3 days. reheat in the oven or air fryer so they stay crisp on top.

they’re one of those recipes that feel like home — a little greek comfort, a little modern twist, and all-around delicious.

if you like Delicious Spanakopita Inspired Stuffed Mushrooms, you’ll also love these other recipes of mine!

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Healthy and Delicious Sweet Potato Nacho Salad

Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)

Cheesy Everything But the Bagel Quinoa Flourless “Breadsticks”

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Summer Girl Salsa

Delicious and Nutrient-Rich: Antioxidant-Packed Hummus

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

are you going to make my Delicious Spanakopita Inspired Stuffed Mushrooms ?!

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