Delicious Spanakopita Inspired Stuffed Mushrooms
APPROXIMATE MACROS per serving:u003cbru003eu003cstrongu003efor 3 mushrooms (⅙ of recipe)u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~160u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~12gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e ~4.5gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~10.5gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~0.7gu003cbru003eu003cbru003eu003cstrongu003efor 2 mushrooms (⅛ of recipe)u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~110u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~8gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e ~3gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~7gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~0.5g
Servings 8 servings
Calories 160kcal
Ingredients
- 16 oz cremini mushrooms, stems removed and discarded 1 tbsp olive oil or avocado oil 1/2 small yellow onion, finely diced 2 packed cups chopped spinach (fresh) 1/2 cup cottage cheese (preferably small curd or blended smooth) 1/3 cup crumbled feta cheese 1 egg, lightly beaten 1 tbsp chopped fresh dill (or 1 tsp dried) 1/2 to 3/4 tsp garlic powder salt and pepper, to taste 1/4 cup shredded mozzarella for topping optional: 1 tbsp gluten-free breadcrumbs for extra texture in the filling
Instructions
- preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- prepare the mushrooms: clean and remove stems. use a slightly damp paper towel or clean kitchen towel to gently wipe off any dirt. for more stubborn spots, a soft-bristle brush or even a clean toothbrush works great. gently pat the mushroom caps dry with paper towels to reduce moisture.
- cook the filling base: in a medium skillet, heat olive oil over medium heat. add the onion and sauté for 4 minutes, until softened and slightly golden. stir in the chopped spinach and cook another 2–3 minutes until all moisture cooks off. remove from heat and let cool slightly.
- mix the filling: in a bowl, combine cottage cheese, feta, egg, dill, garlic powder, salt, pepper, and (optional) breadcrumbs. add in the cooled spinach and onion mixture. stir until evenly combined.
- stuff the mushrooms: fill each mushroom cap generously with the mixture and place on the prepared baking sheet.
- bake: sprinkle shredded mozzarella over each stuffed mushroom. bake for 20 minutes, until tops are golden and mushrooms are tender but not watery.
- cool slightly before serving — this helps the filling set beautifully.