Cook and Scale
Greek Stuffed Mushrooms
4 servings · 40 min total
Tender mushroom caps filled with a savory feta, herb, and breadcrumb stuffing, baked until golden. A warm, cheesy Mediterranean starter.
Ingredients
- 16 g button mushroom, stems removed and reserved
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic, minced
- 100 g feta, crumbled
- 50 g breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tbsp lemon juice
- salt to taste
- black pepper to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Chop the mushroom stems — Preheat the oven to 190°C. Finely chop the reserved mushroom stems.
- 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.
- 3.
Make the feta filling — Remove from heat and stir in the feta, breadcrumbs, parsley, oregano, and lemon juice. Season with salt and pepper.
- 4.
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.