Mediterranean Stuffed Mushrooms

READY IN: 30mins
Recipe by Engrossed

I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun!

Top Review by Cilantro in Canada

My husband loved this. I did not have whole mushrooms, but decided to go ahead and make this anyway. I took presliced baby portabellas from Costco and layered them in the bottom of a cast iron au gratin pan. I doubled the filling ingredients and whirled it in the food processor and spread it over the mushrooms. I then cooked as directed. Wow. What flavour. I think these would be a wonderful appetizer, but made a great side dish too. I did leave out the oil and usedwhole grape tomatoes. Thanks for the recipe

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease a cookie sheet or 13x9 baking dish.
  3. Stir together filling ingredients: tomatoes through feta.
  4. Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
  5. Bake for 20-25 minutes.
  6. Place on a serving platter and sprinkle fresh minced parsley over the top of them.

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