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