Name: Sun-Dried Tomato and Feta Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 12 large cremini or white button mushrooms, stems removed; 1/2 cup crumbled feta cheese; 1/4 cup sun-dried tomatoes, chopped; 2 tablespoons olive oil (plus extra for drizzling); 1/4 teaspoon garlic powder; 1/4 teaspoon dried oregano; Fresh ground black pepper, to taste; Fresh parsley, chopped, for garnish (optional)

These Sun-Dried Tomato and Feta Mushrooms are a perfect combination of earthy mushrooms, tangy feta cheese, and savory sun-dried tomatoes. The dish is packed with rich flavors, making it a delightful appetizer or side dish. A simple yet elegant recipe that will impress your guests with minimal effort.

Recipe Tips and Tricks:

Use fresh mushrooms like cremini or white button for the best texture and flavor.
If you prefer a more intense flavor, marinate the sun-dried tomatoes in olive oil and herbs for a few hours before using them.
For added crunch, sprinkle breadcrumbs over the stuffed mushrooms before baking.
You can prepare the filling ahead of time and stuff the mushrooms just before cooking.

Why You’ll Love This Recipe:

This recipe is a fantastic way to enjoy the rich, umami flavor of mushrooms combined with the tangy taste of feta cheese and the sweet depth of sun-dried tomatoes. It’s versatile, easy to prepare, and makes for a delicious vegetarian dish. Whether as an appetizer, snack, or side dish, these mushrooms are sure to become a favorite.

Yield: Serves 4

Sun-Dried Tomato and Feta Mushrooms

Savory mushrooms filled with tangy feta, sun-dried tomatoes, and herbs, perfect as an appetizer or side dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

12 large cremini or white button mushrooms, stems removed
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
2 tablespoons olive oil (plus extra for drizzling)
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Fresh ground black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).
Gently remove the stems from the mushrooms and set the caps aside. If the mushrooms have a lot of moisture, pat them dry with a paper towel.
In a small bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, garlic powder, oregano, and black pepper. Mix well.
Drizzle the mushroom caps with a little olive oil, and then stuff each mushroom cap with the feta and sun-dried tomato mixture.
Place the stuffed mushrooms on a baking sheet lined with parchment paper or foil.
Drizzle with a little more olive oil and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese has softened.
Garnish with freshly chopped parsley before serving.

Notes

If the mushrooms release too much moisture during baking, you can drain them on paper towels before serving.
Make sure the mushrooms are cooked through but not soggy; you want them to retain their shape and texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 121Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 177mgCarbohydrates 3gFiber 1gSugar 2gProtein 3g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Choose large mushrooms that can hold the filling. Cremini or white button mushrooms are great options, as they have a nice texture and flavor that complements the feta and sun-dried tomatoes.
Feta Cheese: Opt for high-quality feta for the best taste. Crumbled feta works best in this recipe, but you can use blocks and crumble it yourself.
Sun-Dried Tomatoes: Choose sun-dried tomatoes packed in oil for the best texture. If you use dry-packed tomatoes, soak them in warm water to soften them before use.
Olive Oil: Extra virgin olive oil will give the dish a rich, aromatic flavor. You can also use the oil from the sun-dried tomatoes for extra flavor.

Variations and Substitutions:

Cheese Substitutes: If you’re not a fan of feta, goat cheese or ricotta would also pair well with the mushrooms.
Add Protein: For a heartier dish, you can add cooked chicken or bacon to the filling.
Herbs: Fresh basil, thyme, or oregano can add an extra layer of flavor to the dish. You can also sprinkle some parmesan on top before baking for a cheesy crust.

Storage Options:

Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven for a few minutes to restore their flavor and texture. These stuffed mushrooms can also be frozen for up to 1 month. To freeze, place them on a baking sheet, freeze until solid, and then transfer to a container or freezer bag.