Ground Beef & Feta Stuffed Mushrooms with caramelized onion, garlic, and spinach makes for the perfect bite! This simple yet powerfully flavorful appetizer recipe is a winner for any gathering!

Ground Beef & Feta Stuffed Mushrooms with caramelized onion, garlic, and spinach makes for the perfect bite! This simple yet powerfully flavorful appetizer recipe is a winner for any gathering!

Talk about a real party pleaser right here!

These ground beef and feta stuffed mushrooms are designed to WOW your guests taste buds! 

They make for the most delightful two-bite appetizer or side dish because they are not only straightforward and easy to prepare, but they can be made in bulk ahead of time or on the spot!

The combination of ground beef, feta, onion and garlic results in amazing flavor, but what levels up these stuffed mushrooms even further is the fact that the onion is caramelized. 

Caramelizing the onion adds some prep time to the recipe, but it is well worth it, and you can easily multi-task while the onion is caramelizing because it doesn’t require a lot of attention – just stirring every few minutes or so.

The end result is a rich, tangy, meaty experience with a slightly earthy undertone. Meat and cheese lovers, get ready to swoon!

In addition to my Cream Cheese Stuffed Baby Bell Peppers, these ground beef & feta stuffed mushrooms are the exact appetizer I would bring to any gathering with confidence that they will land spectacularly. 

Let’s chat about the ingredients!

Ground Beef & Feta Stuffed Mushrooms with caramelized onion, garlic, and spinach makes for the perfect bite! This simple yet powerfully flavorful appetizer recipe is a winner for any gathering!

Ingredients for Stuffed Mushrooms:

Mushrooms

Avocado Oil

Onion & Garlic

Ground Beef or Ground Sausage

Spinach

Feta Cheese

Dried Oregano & Sea Salt

For the mushrooms, I choose larger baby bella mushrooms to make them more substantial. You can go with mushrooms of any size, though, including turning this into a meal using large portobello mushrooms.

I use 80/20 grass-fed ground beef, which I find has the most magnificent flavor. Any type of ground beef will work!

In fact, ground elk or venison works well too. Nearly 11 years ago, I whipped up my Meat and Spinach Stuffed Mushrooms with Goat Cheese, which calls for ground elk, and it was fabulous!

Ground Beef and Feta Stuffed Mushrooms with spinach, caramelized onion and garlic. A simply yet wildly flavorful appetizer!

If you’re looking for a meatless appetizer, you can go with my Herb and Goat Cheese Stuffed Mushrooms, which are absolutely otherworldly!

Cheese selection? I just go with an organic cow’s milk feta cheese, but goat milk feta works great too! If you want to change it up to a meltier cheese, like mozzarella, gouda, grueyere, or cheddar, feel free to do so!

Let’s make them!

How to Make Stuffed Mushrooms:

Cut the stems off of the mushrooms and scoop out the insides (to make room for the filling), then chop the stems and insides and set aside (you’ll add them to the stuffing later).

Transfer the mushrooms to a large mixing bowl and drizzle lightly with avocado oil and sea salt. Use your hands to toss everything together until the mushrooms are coated with oil and salt.

Note: while coating the mushrooms in oil and sea salt isn’t mandatory, I find it prevents the mushrooms from drying out during the baking process, and adds to the depth of flavor.

Remove the stems from the mushrooms and coat with oil and sea salt.

Preheat the oven to 350 degrees Fahrenheit.

Add the avocado oil to a large skillet and heat to medium-high. Add the chopped onion and sprinkle liberally with sea salt. Cover the skillet and cook, stirring occasionally, until the onion begins to turn brown, about 8 to 10 minutes.

Caramelize the onion

Stir in the chopped mushroom stems and garlic and continue cooking until the stems soften and turn brown, about another 5 minutes.

Add the mushroom stems and garlic

Move the veggies off to the side and add the ground beef. Allow it to brown for 2 to 3 minutes per side, then use a spatula to break it into smaller chunks and mix well.

Brown the ground beef
Stir in the ground beef

Add the remaining ingredients (oregano, feta, spinach, and sea salt) and stir well. Cover the skillet and cook until the spinach has wilted, about 3 minutes.

Stir in the spinach and feta

Place the mushrooms in a casserole dish and scoop the filling into the mushrooms. If desired, sprinkle with more feta cheese.

Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the mushrooms have softened.

Note: moisture will leech out of the mushrooms during the baking process…this is normal.

Transfer the mushrooms to a plate. Serve, and enjoy.

Beef, Feta, and Spinach Stuffed Mushrooms with caramelized onion and garlic

More Delicious Appetizer Recipes:

If you make these ground beef & feta stuffed mushrooms, feel free to snap a photo and share it on Instagram, tagging @The.Roasted.Root

Ground Beef & Feta Stuffed Mushrooms with caramelized onion, garlic, and spinach makes for the perfect bite! This simple yet powerfully flavorful appetizer recipe is a winner for any gathering!

Ground Beef & Feta Stuffed Mushrooms

5 from 1 vote
A wildly flavorful 2-bite appetizer to wow your guests!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 24 Stuffed Mushrooms

Ingredients

  • 32 ounces baby bella mushrooms
  • 1 Tbsp avocado oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 lb ground beef or sausage
  • 2 tsp dried oregano
  • 6 ounces feta cheese
  • 2.5 ounces 2 big handfuls baby spinach
  • ½ tsp sea salt to taste

Instructions

  • Cut the stems off of the mushrooms and scoop out the insides (to make room for the filling), then chop the stems and insides and set aside (you’ll add them to the stuffing later). Transfer the mushrooms to a large mixing bowl and drizzle lightly with avocado oil and sea salt. Use your hands to toss everything together until the mushrooms are coated with oil and salt.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the avocado oil to a large skillet and heat to medium-high. Add the chopped onion and sprinkle liberally with sea salt. Cover the skillet and cook, stirring occasionally, until the onion begins to turn brown, about 8 to 10 minutes. Stir in the chopped mushroom stems and garlic and continue cooking until the stems soften and turn brown, about another 5 minutes.
  • Move the veggies off to the side and add the ground beef. Allow it to brown for 2 to 3 minutes per side, then use a spatula to break it into smaller chunks and mix well.
  • Add the remaining ingredients (oregano, feta, spinach, and sea salt) and stir well. Cover the skillet and cook until the spinach has wilted, about 3 minutes.
  • Place the mushrooms in a casserole dish and scoop the filling into the mushrooms. If desired, sprinkle with more feta cheese.
  • Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the mushrooms have softened. Note: moisture will leech out of the mushrooms during the baking process…this is normal.
  • Transfer the mushrooms to a serving plate or platter and enjoy!

Nutrition

Serving: 1Stuffed Mushroom · Calories: 84kcal · Carbohydrates: 3g · Protein: 6g · Fat: 5g · Fiber: 1g · Sugar: 1g
Author: Julia
Course: Appetizers
Cuisine: American
Keyword: appetizer, gluten free, ground beef & feta Stuffed mushrooms, healthy appetizer recipe, holiday recipes, keto, low-carb, stuffed mushrooms, Thanksgiving sides
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Ground Beef & Feta Cheese Stuffed Mushrooms with spinach, caramelized onion, and garlic. A wildly flavorful low-carb appetizer recipe!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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