Mediterranean Stuffed Mushrooms with Sun-Dried Tomatoes and Feta - Vegetarian
Elevate your appetizer spread with these divine Mediterranean Stuffed Mushrooms, a recipe where every bite is an explosion of Mediterranean flavors. The combination of finely chopped sun-dried tomatoes and crumbly feta cheese stuffed into tender mushroom caps creates a delightful balance of savory and tangy notes.
Ingrédients
- 12 large button mushrooms
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp cloth and remove the stems.
- Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1-2 minutes.
- Add the sun-dried tomatoes to the skillet and cook for another 2-3 minutes.
- Remove the skillet from the heat and mix in the feta cheese, parsley, black pepper, salt, and dried oregano.
- Stuff each mushroom cap with the mixture, pressing gently to fill.
- Place the stuffed mushrooms on a baking sheet and bake for 20 minutes or until mushrooms are tender and filling is golden.
- Serve warm and enjoy!
Nutrition (per 100g)
Serving: 100g | Calories: 120kcal | Carbohydrates: 5g | Protéines: 4g | Fat: 9g | Sucre: 1g
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