Spinach, Feta & Pine Nut Stuffed Mushrooms

August/September 2019 Dig In Recipe
Recipe By:
Logo Site
Spinach, Feta & Pine Nut Stuffed Mushrooms
Serving: Serves 8
Prep Time: 25 Minutes
Cook Time: Cook 32 Minutes
Spinach, Feta & Pine Nut Stuffed Mushrooms
Recipe By: Logo Site

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8 large Portabella mushrooms

9 Tbsp. Big Y extra virgin olive oil, divided

¼ cup white wine vinegar

1 Tbsp. fresh lemon juice

2 garlic cloves, minced

1 tsp. Big Y Dijon mustard

1 Tbsp. fresh oregano, minced

-sea salt and fresh ground pepper, to taste

¼ cup shallots, minced

¼ cup white wine

12-oz. jar artichoke hearts, drained and chopped

10 cups fresh spinach, chopped

¼ cup pine nuts

6-oz. container crumbled feta cheese


1. Preheat oven to 375°F. 2. Scoop out inside of the mushroom caps. Place mushrooms, on a foil-lined baking sheet, cap down and brush lightly with 1 tablespoon oil. Cook for 12 minutes. Removed from oven and let cool. 3. In a small bowl, whisk together 6 tablespoons oil, vinegar, lemon juice, garlic, mustard, oregano and salt and pepper to taste; set aside. 4. In a large skillet over medium heat, add remaining oil. Add shallots and sauté for 4 minutes or until lightly browned. Add white wine, artichokes and season to taste with salt and pepper. Add spinach and cook for 1 minute or until just wilted. Transfer to a large bowl and let cool for 20 minutes; add oil mixture and toss to coat well. 5. Evenly stuff each mushroom cap with filling mixture and top each with pine nuts and feta cheese. 6. Cook for 15 minutes or until warmed through.

Nutrition facts:

Nutrition Information Per Serving: Calories: 240 (Calories from Fat: 162); Total Fat: 18g (Saturated Fat: 5g); Protein: 8g; Total Carbohydrates: 13g (Dietary Fiber: 6g; Sugars: 4g); Cholesterol: 19mg; Sodium: 274mg