Spanakopita doesn’t only come in pie form. These Spanakopita Stuffed Mushrooms are super satisfying.
Traditional Spanakopita is one of my favorite Greek dishes. It’s a savory mixture of spinach, fresh herbs, and cheese enveloped in a crunchy phyllo crust. But I have to admit, sometimes I want all that spinach and feta filling without the hassle of dealing with the phyllo. Enter my Spanakopita Stuffed Mushrooms. The filling is the same combination as I use for my regular spanakopita, just tucked into a portobello mushroom cap instead. They’re a favorite among my Los Angeles personal chef clients, and my family as well.
Can I only use portobello mushrooms?
I’m using portobello mushroom caps for these spanakopita stuffed mushrooms because of their size. I wanted this to be an entree recipe, so using the larger portobello mushrooms was perfect. You can always use smaller crimini or white mushrooms to make more a bite-sized version of this recipe. I think it would be great on an appetizer spread.
What cheese is best to use?
This recipe uses feta cheese, and also kefalotiri. Kefalotiri is a hard salty cheese made from sheep’s milk or a combination of sheep’s and goat’s milk. It’s similar to Pecorino Romano, which might be easier for you to find.
A few things to keep in mind for these spinach and feta stuffed mushrooms
Moisture is the enemy of this dish. You don’t want your filling or the mushroom to be overly soggy. I call for pre-roasting the mushroom cap. After initially roasting it, blot or drain any moisture that collects in the interior of the cap. For the filling, make sure to squeeze out as much moisture from the spinach as possible. Sometimes I use a kitchen towel or cheesecloth for this. But using your hands an a good strainer works well too. Put some muscle in it though!
I hope you enjoy this unique and tasty spin on my favorite classic Greek recipe. Drop a comment below, letting me know how it turned out for you.
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