Name: Feta and Herb Stuffed Mushrooms
Ingredients: Large Cremini Mushrooms (1 pound): Also known as baby bellas, these mushrooms have a robust, earthy flavor and sturdy caps perfect for stuffing. You can also use white button mushrooms or portobello mushrooms for variations.; Feta Cheese (4 ounces): Adds a salty, tangy, and creamy element to the filling. Look for block feta in brine for the best flavor and texture, rather than pre-crumbled.; Fresh Breadcrumbs (1 cup): Provide a light and airy texture to the stuffing. You can use panko breadcrumbs for extra crispiness or regular breadcrumbs. Homemade breadcrumbs are always a plus!; Fresh Parsley (1/4 cup, chopped): Offers a bright, fresh, and slightly peppery flavor that complements the feta and mushrooms beautifully. Flat-leaf parsley is preferred for its stronger flavor.; Fresh Oregano (2 tablespoons, chopped): Adds a warm, aromatic, and slightly pungent note, typical in Mediterranean cuisine, enhancing the overall herb profile.; Garlic (2 cloves, minced): Essential for savory depth and aroma. Freshly minced garlic is always best for maximum flavor.; Shallot (1 small, finely diced): Milder and sweeter than onions, shallots add a subtle oniony flavor without overpowering the other ingredients. Yellow onion can be substituted if needed.; Olive Oil (3 tablespoons): Used for sautéing and baking, olive oil contributes to the richness and Mediterranean character of the dish. Extra virgin olive oil is recommended for its superior flavor.; Lemon Juice (1 tablespoon): Brightens the flavors and adds a touch of acidity that balances the richness of the cheese and mushrooms. Freshly squeezed lemon juice is preferred.; Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors. Freshly ground black pepper is recommended.; Optional: Red Pepper Flakes (pinch): For a subtle kick of heat, red pepper flakes can be added to the filling.

Ingredients

Large Cremini Mushrooms (1 pound): Also known as baby bellas, these mushrooms have a robust, earthy flavor and sturdy caps perfect for stuffing. You can also use white button mushrooms or portobello mushrooms for variations.
Feta Cheese (4 ounces): Adds a salty, tangy, and creamy element to the filling. Look for block feta in brine for the best flavor and texture, rather than pre-crumbled.
Fresh Breadcrumbs (1 cup): Provide a light and airy texture to the stuffing. You can use panko breadcrumbs for extra crispiness or regular breadcrumbs. Homemade breadcrumbs are always a plus!
Fresh Parsley (1/4 cup, chopped): Offers a bright, fresh, and slightly peppery flavor that complements the feta and mushrooms beautifully. Flat-leaf parsley is preferred for its stronger flavor.
Fresh Oregano (2 tablespoons, chopped): Adds a warm, aromatic, and slightly pungent note, typical in Mediterranean cuisine, enhancing the overall herb profile.
Garlic (2 cloves, minced): Essential for savory depth and aroma. Freshly minced garlic is always best for maximum flavor.
Shallot (1 small, finely diced): Milder and sweeter than onions, shallots add a subtle oniony flavor without overpowering the other ingredients. Yellow onion can be substituted if needed.
Olive Oil (3 tablespoons): Used for sautéing and baking, olive oil contributes to the richness and Mediterranean character of the dish. Extra virgin olive oil is recommended for its superior flavor.
Lemon Juice (1 tablespoon): Brightens the flavors and adds a touch of acidity that balances the richness of the cheese and mushrooms. Freshly squeezed lemon juice is preferred.
Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors. Freshly ground black pepper is recommended.
Optional: Red Pepper Flakes (pinch): For a subtle kick of heat, red pepper flakes can be added to the filling.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms using a damp paper towel or a mushroom brush to remove any dirt. Avoid soaking them in water, as they can become waterlogged. Carefully remove the stems from the mushrooms. Set the mushroom caps aside and finely chop the stems. Chopping the stems finely ensures they cook through quickly and evenly in the filling.
Sauté Aromatics and Mushroom Stems: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced shallot and minced garlic and sauté for 2-3 minutes, or until softened and fragrant. Be careful not to brown the garlic, as it can become bitter. Add the chopped mushroom stems to the skillet and cook for another 5-7 minutes, until they are tender and have released their moisture. Cooking down the mushroom stems intensifies their flavor and prevents the filling from being watery.
Prepare the Feta and Herb Filling: In a medium bowl, combine the cooked mushroom stem mixture, feta cheese, fresh breadcrumbs, chopped parsley, chopped oregano, lemon juice, salt, and black pepper. If using red pepper flakes, add them now. Mix everything together gently but thoroughly until well combined. Taste the filling and adjust seasoning as needed. The feta is already salty, so be mindful when adding salt.
Stuff the Mushroom Caps: Lightly brush the mushroom caps with the remaining 1 tablespoon of olive oil, both inside and out. This helps them to soften and prevents them from drying out in the oven. Spoon the feta and herb filling generously into each mushroom cap, mounding it slightly. Don’t overstuff to the point where the filling is unstable, but make sure each cap is well-filled.
Bake the Stuffed Mushrooms: Arrange the stuffed mushrooms in a baking dish. You can lightly grease the dish or use parchment paper for easier cleanup. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. The baking time may vary slightly depending on the size of your mushrooms and your oven. You’ll know they’re ready when the mushroom caps are soft and slightly wrinkled, and the filling is nicely browned.
Rest and Serve: Remove the baking dish from the oven and let the stuffed mushrooms rest for a few minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish with extra fresh parsley or oregano, if desired. Serve warm as an appetizer, side dish, or light vegetarian meal.

Nutrition

Serving Size: one normal portion
Calories: 180
Fat: 12g
Cholesterol: 30mg