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.
Sun-Dried Tomato and Feta Mushrooms
Ingredients
- 12 large cremini or white button mushrooms stems removed
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes chopped
- 2 tablespoons olive oil plus extra for drizzling
- ¼ teaspoon garlic powder
- ¼ 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.
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 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.
Dish Gallery
Please share this Sun-Dried Tomato and Feta Mushrooms with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Spinach Artichoke Stuffed Mushrooms