Description
Savory mushroom caps filled with a creamy mixture of spinach, feta cheese, and sun-dried tomatoes, baked until golden and bubbly. A perfect appetizer or side dish.
Ingredients
Scale
For the Crust:
- 24 large white mushrooms, stems removed and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Remove stems from mushrooms and chop them finely. Set mushroom caps aside.
- Heat olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic, cook for 2-3 minutes until softened.
- Add spinach and sun-dried tomatoes, cook for 1-2 minutes until spinach wilts. Remove from heat and let cool slightly.
- In a bowl, combine the cooked mixture with feta cheese, cream cheese, Parmesan, breadcrumbs, parsley, oregano, salt, and pepper. Mix until well combined.
- Fill each mushroom cap with the stuffing mixture, pressing gently to compact.
- Arrange stuffed mushrooms in the prepared baking dish. Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Serve warm, garnished with additional parsley if desired.
Notes
You can customize the seasonings to taste.