Description
12 large white or cremini mushrooms, stems removed
1 tbsp olive oil
½ cup roasted red peppers, finely chopped
½ cup crumbled feta cheese
¼ cup breadcrumbs (or almond flour for a low-carb option)
2 tbsp fresh parsley, chopped
1 clove garlic, minced
½ tsp dried oregano
¼ tsp black pepper
1 tbsp lemon juice
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush the mushroom caps with olive oil and place them on the baking sheet, hollow side up.
In a bowl, mix together the roasted red peppers, feta cheese, breadcrumbs, parsley, garlic, oregano, black pepper, and lemon juice.
Spoon the filling into each mushroom cap, pressing gently to pack it in.
Bake for 15-18 minutes, or until the mushrooms are tender and the filling is golden.
Serve warm, garnished with extra parsley if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 18 minutes Total Time: 28 minutes Kcal: 90 per stuffed mushroom Servings: 12 stuffed mushrooms
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed mushrooms every time.
- Prep the Mushrooms: Gently twist the stems to remove them from 12 large white or cremini mushrooms. Use a small spoon to carefully scrape out any remaining gills to create more room for filling. Wipe the caps clean with a damp paper towel; do not rinse them under water, as they will become soggy.
- Season the Caps: Place the hollowed caps on a parchment-lined baking sheet. Using a pastry brush, lightly coat the inside and outside of each cap with 1 tablespoon of olive oil. This helps them brown and prevents sticking.
- Make the Filling: In a medium mixing bowl, combine ½ cup finely chopped roasted red peppers, ½ cup crumbled feta cheese, ¼ cup breadcrumbs, 2 tbsp chopped fresh parsley, 1 minced garlic clove, ½ tsp dried oregano, ¼ tsp black pepper, and 1 tbsp lemon juice. Mix until all ingredients are evenly distributed.
- Fill the Mushrooms: Using a small spoon, generously fill each mushroom cap with the mixture. Gently press down to pack the filling, creating a slight mound on top.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 15-18 minutes. The mushrooms are done when they are tender and release their juices, and the filling is hot with golden-brown spots.
Serving Suggestions
These versatile stuffed mushrooms can be served in several ways. For an elegant appetizer, arrange them on a platter garnished with lemon wedges and fresh parsley or dill. They pair wonderfully with a simple arugula salad dressed in lemon vinaigrette for a light lunch. To make them a heartier meal, serve alongside grilled chicken, steak, or a portion of creamy polenta.
How-to Summary
Hollow mushroom caps, mix feta, roasted peppers, breadcrumbs, and herbs, spoon filling into caps, and bake at 375°F for 15-18 minutes until golden and tender.
Frequently Asked Questions
Can I prepare these stuffed mushrooms ahead of time?
Yes, you can assemble the mushrooms up to a day in advance. Cover the filled baking sheet tightly with plastic wrap and refrigerate. Bake just before serving, adding 1-2 extra minutes to the cooking time.
What can I use instead of feta cheese?
Goat cheese or ricotta are excellent substitutes for a creamier texture. For a dairy-free version, use a plant-based feta or crumbled firm tofu seasoned with nutritional yeast.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for about 10 minutes to restore texture; avoid the microwave, which can make them rubbery.
Can I use portobello mushrooms instead?
Absolutely. Use 4-6 large portobello caps, adjusting the filling amount accordingly. You may need to increase the baking time by 5-7 minutes due to their larger size.
Why are my stuffed mushrooms watery?
Excess moisture usually comes from not removing the gills or rinsing the mushrooms. Always wipe them clean and scrape out the gills. Using drier ingredients, like well-drained roasted peppers, also helps.
Common Mistakes to Avoid
- Overfilling the Caps: This can cause the filling to spill out during baking. Fill just to the top of the cap.
- Using Raw Garlic: The brief bake time may not mellow raw garlic’s sharp bite. Consider sautéing the garlic lightly first or using ¼ tsp of garlic powder.
- Skipping the Oil Brush: Brushing with oil is crucial for flavor, browning, and preventing the mushrooms from drying out.
- Not Drying Ingredients: Ensure your roasted red peppers and feta are patted dry to prevent a soggy filling.
Conclusion
These roasted red pepper and feta stuffed mushrooms are a simple yet impressive dish, perfect for any occasion. With a balance of tangy, savory, and earthy flavors, they are sure to be a crowd-pleaser. By following the detailed guide and tips provided, you can easily avoid common pitfalls and master this delicious recipe. Enjoy the process and the delightful results!
