Greek Stuffed Mushrooms

Method

1. 1
   • button mushroom 16

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

2. 2
   • button mushroom 16
   • olive oil 3 tbsp
   • shallot 1
   • garlic 2

   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
   • feta 100 g
   • breadcrumbs 50 g
   • fresh parsley 2 tbsp
   • dried oregano 1 tsp
   • lemon juice 1 tbsp
   • salt to taste
   • black pepper to 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 mushroom 16
   • olive oil 3 tbsp
   • feta 100 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