Mediterranean Stuffed Mushrooms
Juicy field mushrooms stuffed with garlic, herbs, feta and sun-dried tomatoes, finished with a golden Parmesan crust.
Ingredients
Mushrooms
- 6 large flat field mushrooms portobello mushrooms work well too.
- 1 tbsp olive oil for brushing the mushrooms
- Salt and pepper
Filling
- Mushroom stems finely diced
- ⅓ cup breadcrumbs OR gluten-free breadcrumbs also work well if making gluten-free
- ⅓ cup sun-dried tomatoes finely chopped
- ¼ cup fresh parsley finely chopped
- ¼ cup chives finely chopped
- 1 tbsp fresh thyme leaves or ½ tsp dried thyme
- 2 garlic cloves finely minced
- 80 g feta crumbled
- 1 tbsp olive oil
- Salt and pepper
To finish
- ⅓ cup finely grated Parmesan cheese
Instructions
Prepare the mushrooms
- Preheat the oven to 190°C (fan-forced).
- Remove the stems from the mushrooms and finely dice them to use in the filling.
- Place the mushroom caps on a lined baking tray, brush with olive oil, and season lightly with salt and pepper.
Make the filling
- In a mixing bowl, combine the diced mushroom stems, sun-dried tomatoes, parsley, chives, thyme, garlic, feta, bread crumbs, olive oil, salt and pepper.
- Mix well until evenly combined
Stuff the mushrooms
- Spoon the filling generously into each mushroom cap, pressing it in lightly so it holds together.
- Sprinkle the tops evenly with grated Parmesan.
Bake
- Bake for 20 minutes, or until the mushrooms are tender and the tops are golden and crisp.
Serve
- Rest for a couple of minutes, then serve warm as a side, starter, or light meal.
Notes
These are perfect alongside grilled meat or fish, or as part of a mezze-style spread.
If your mushrooms are very large, you may need an extra 5 minutes in the oven, keep an eye on them.
If your mushrooms are very large, you may need an extra 5 minutes in the oven, keep an eye on them.
