Sausage, Spinach & Feta Stuffed Mushrooms Recipe

Prep mushrooms

Preheat oven to 375°F (190°C). Wipe mushroom caps clean with a damp paper towel. Gently twist and pull stems to remove; reserve stems for the filling. Place caps, cavity side up, on a rimmed baking sheet or in a lightly oiled baking dish. Brush or rub the outside of the caps with 1 tbs olive oil and season inside and out with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Finely chop the reserved mushroom stems and set aside for the filling.

Cook sausage

In a large skillet over medium heat, add 1 tbs olive oil and 1 tbs butter. Add the sausage (removed from casings) and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and leave drippings in the pan.

Sauté aromatics

Return the skillet with the drippings to medium heat. Add the diced onion and a pinch of salt; cook until translucent, about 4 minutes. Add the chopped mushroom stems and cook another 3 minutes until they release moisture. Stir in the minced garlic and dried oregano and cook 30–45 seconds until fragrant. Remove from heat.

Wilt spinach

Add the fresh spinach to the skillet with the aromatics in batches, stirring until wilted (about 2–3 minutes). If the pan becomes wet, cook a little longer until most excess moisture evaporates. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper as needed.

Combine filling

Transfer the spinach mixture to the bowl with the cooked sausage. Add the crumbled feta, softened cream cheese, grated Parmesan, and the lightly beaten egg. Stir thoroughly until the mixture is well combined and slightly sticky—this will help it hold in the mushroom caps. If the mixture seems too wet, stir in up to 1–2 tbs panko to firm it slightly (reserve most panko for topping).

Fill mushrooms

Using a small spoon or melon baller, mound the filling into each mushroom cap, pressing lightly to compact. Fill each cap generously but avoid overpacking so they retain shape.

Make topping

In a small bowl, mix the remaining 1/4 cup panko with 1 tbs melted butter, chopped parsley, and lemon zest if using. Sprinkle about 1/2 teaspoon of the panko mixture on top of each stuffed mushroom for a golden crunchy finish.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the filling is set, cheeses are melted, and the topping is golden. Rotate the pan halfway through baking for even color.

Rest & serve

Remove from oven and let rest 3–5 minutes. Garnish with an extra sprinkle of chopped parsley. Serve warm as an appetizer or side.