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Sun-Dried Tomato and Feta Mushrooms
Kathie Clane

Sun-Dried Tomato and Feta Mushrooms

Savory mushrooms filled with tangy feta, sun-dried tomatoes, and herbs, perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Uncategorized
Cuisine: Mediterranean
Calories: 121
Ingredients Method Notes

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)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. In a small bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, garlic powder, oregano, and black pepper. Mix well.
  4. Drizzle the mushroom caps with a little olive oil, and then stuff each mushroom cap with the feta and sun-dried tomato mixture.
  5. Place the stuffed mushrooms on a baking sheet lined with parchment paper or foil.
  6. 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.
  7. 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.