Five ingredients. Quick and easy. These spinach and sun-dried tomato stuffed mushrooms are the perfect appetizer.
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Mushrooms are an ingredient I buy almost every week. I suppose I pretty much consider them a staple item at this point. They are just so versatile - from pastas to soups, steak toppings to appetizers, you can practically use mushrooms in anything. By keeping mushrooms on hand, you'll be ready to whip up easy and delicious appetizers for last minute guests with just a few extra ingredients you have laying around.
Sausage, spinach, cream cheese, crab, garlic & parmesan... the filling options for mushrooms are endless. Whatever you have on hand, mix it up, stuff them and pop them into the oven! Below is just one simple combination involving other ingredients that I always have in my fridge/pantry. Enjoy!
It only takes 5 staple ingredients from your fridge/pantry and 20 minutes to make this simple, delicious and healthy appetizer.
Ingredients
8 oz baby bella mushrooms - wiped clean with damp paper towel & stems removed
2 large handfuls baby spinach - chopped
1/4 c. sun-dried tomatoes - finely chopped
4 oz crumbled feta
drizzle of olive oil
2 T. gluten free bread crumbs
Directions
Preheat oven to 400 degrees.
In a medium-sized mixing bowl, combine chopped spinach, sun-dried tomatoes and feta. Stuff mushroom caps with mixture and place on baking sheet. Sprinkle bread crumbs over top and drizzle lightly with olive oil. Bake at 400 degrees for 20 minutes.
Spinach, sun-dried tomatoes and feta cheese help this easy appetizer pack a big flavor punch.