Everyone asked me on Instagram for Thanksgiving recipes, but with a Greek twist. Here’s a favorite I think you should bring to your holiday table.

Today, I’m sharing one of my favorite vegetarian stuffed mushroom recipes. I don’t know why I never created it years ago, as I make these all the time. If you love spanakopita, I’m sure you’ll enjoy these. The mushrooms are filled with a creamy spinach and cheese mixture, then baked in a red wine bath. Imagine those flavors! The perfect meze to serve up for the family.

Spanakopita Style Stuffed Mushrooms Recipe

Ingredients:

• 10-15 large Cremini mushrooms cleaned
• 3 tablespoons of extra virgin olive oil
• 5 cups of fresh spinach
• 1/2 cup of diced white onion
• 2 cloves of garlic minced
• 2 tablespoons of dried dill
• 1 tablespoon of dried basil
• Pinch of paprika
• Pinch of salt and pepper to season
• 1/4 cup of sourdough bread crumbs (I always use my own day-old bread to make breadcrumbs)
• 1 egg
• 1/2 cup of feta divided
• 3 tablespoons of Fage Greek yogurt
• 1/4 cup of red wine + 3 tablespoons of water (reserve for baking)

Method:

1. Preheat the oven to 375 degrees.
2. Prepare to hollow out the mushrooms. Remove the stems and set stems aside in a bowl. Once you remove all the stems then place mushrooms on a lightly oiled baking dish. Set aside.
3. Coarsely chop the mushroom stems.
4. Prepare a large saucepan over medium heat and saute two tablespoons of olive oil with onion, garlic, and mushroom stems. Saute for a few minutes then add the spinach. Cook until the spinach wilts.
5. Add the dill, basil, paprika, salt, and pepper. Stir to mix, and then remove from heat.
6. In a blender blend the egg, yogurt, and half the feta cheese until smooth. Add this mixture to the spinach mixture, and make sure to stir quickly so you do not cook the egg. Add the rest of the feta cheese and stir to combine. Take a spoonful of the mixture and fill each mushroom. I like to fill them well, that way you enjoy all the flavors.
7. Once the mushrooms are filled then sprinkle a generous amount of breadcrumbs over the top. Pour the wine-water mixture inside the bottom of the baking dish. Bake in the middle rack for about 15 minutes or until golden brown. Remove from heat and serve warm.

Kali Orexi!