These elegant Spinach and Fennel Stuffed Mushrooms are a refreshing twist on the classic sausage version — lighter, aromatic, and full of fresh flavor. Earthy mushrooms cradle a velvety spinach and fennel filling, enhanced with feta, Parmesan, and a splash of Pernod for subtle anise notes. They’re perfect as a make-ahead appetizer for holiday gatherings, cocktail parties, or any occasion where you want something both beautiful and satisfying.
INGREDIENTS:
24 large mushrooms
Olive oil, for brushing
2 lbs. fresh spinach, chopped, cooked, and squeezed completely dry
1 large fennel bulb, finely diced
4 green onions, sliced
2 cloves garlic, finely minced
1/4 cup butter
Salt and cayenne, to taste
4 ounces Parmesan cheese, freshly grated
8 ounces Feta cheese
2 tablespoons Pernod
1 teaspoon ground fennel seed
1/2 teaspoon nutmeg
METHOD:
Preheat the oven to 375°F. Remove the stems from the mushrooms and brush the caps lightly with olive oil. Arrange them cavity-side up on a rimmed baking sheet; set aside.
In a large sauté pan, melt the butter over medium heat. Add the diced fennel, green onions, and garlic. Cook until tender and fragrant, about 5–7 minutes.
In a food processor, combine the cooked spinach, fennel mixture, fennel seed, nutmeg, salt, and a pinch of cayenne. Process until smooth. Add the feta and Parmesan cheeses and pulse until evenly blended. Pour in the Pernod and process briefly to incorporate. Taste and adjust seasonings as needed.
Spoon the filling generously into each mushroom cap. Bake until the mushrooms are tender and the tops are lightly golden, about 20 minutes.
Transfer to a platter and serve warm.
SERVING SUGGESTIONS:
- Arrange on a bed of arugula or microgreens for a pretty presentation.
- Serve with a drizzle of lemon-infused olive oil or balsamic glaze.
- Pair with crisp white wine or sparkling rosé for a festive appetizer course.
YIELD: Serves 6-8
SOURCE: Chef Juliette Wilcox
