Greek Stuffed Mushrooms

Method

1. 1
   • button mushroom16 g

   Chop the mushroom stems — Preheat the oven to 190°C. Finely chop the reserved mushroom stems.

2. 2
   • button mushroom16 g
   • olive oil3 tbsp
   • shallot1
   • garlic2

   Sauté the stem mixture — Heat 2 tablespoons of olive oil in a pan and sauté the shallot, garlic, and chopped mushroom stems for 5 minutes until softened.

   ⏱5 min
3. 3
   • feta100 g
   • breadcrumbs50 g
   • fresh parsley2 tbsp
   • dried oregano1 tsp
   • lemon juice1 tbsp
   • saltto taste
   • black pepperto taste

   Make the feta filling — Remove from heat and stir in the feta, breadcrumbs, parsley, oregano, and lemon juice. Season with salt and pepper.

4. 4
   • button mushroom16 g
   • olive oil3 tbsp
   • feta100 g

   Stuff and bake the mushrooms — Brush the mushroom caps with the remaining olive oil and arrange them on a baking tray. Spoon the feta mixture generously into each cap and bake for 20 minutes until golden and the mushrooms are tender.

   ⏱20 min