Stuffed mushrooms are a staple of any family event, but they are never as exciting or flavorful as I would like. Instead of just filling the mushrooms with bread crumbs and butter, this recipe full of flavor. The feta cheese gives it just enough bite and the mozzarella melts perfectly to make a smooth and delicious filling. If you want to make this a little healthier, just swap lower fat versions of cream cheese and sour cream- you won’t even be able to tell the difference!
I like the use the mini-portabella mushrooms for this, it creates a pretty hearty appetizer. However, if you are looking to make this into a meal it could easily fill 2 or 3 full sized portabella mushrooms. These are pretty rich so if you are planning on serving them as a main dish you may want to pair the mushrooms with something light like a salad.
6 ounces fresh spinach
8 ounces cream cheese
3 ounces sour cream
2 ounces feta
3 Tablespoons breadcrumbs
1 Tablespoon Italian Seasoning
2 cloves of garlic, minced
6 ounces shredded mozzarella, divided
6 mini-portabella mushrooms
Place spinach, cream cheese, sour cream, feta, bread crumbs, Italian seasonings, garlic and 3 ounces mozzarella in food processor and blend until smooth.
Wash mushrooms, remove stems and gills.
Fill each mushroom with a generous amount of filling and top with remaining shredded mozzarella cheese.
Bake at 350 degrees 20-25 minutes or until the tops are golden brown.