Garlic Butter and Feta Stuffed Mushrooms

Garlic Butter and Feta Stuffed Mushrooms are a savory appetizer featuring juicy mushroom caps filled with a flavorful blend of garlic-infused butter, tangy feta cheese, and aromatic herbs. They are easy to prepare, irresistibly delicious, and perfect for entertaining or serving as a gourmet snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white or cremini mushroomsfeta cheesegarlicunsalted butterolive oilparsley (fresh)breadcrumbslemon juiceblack pepper

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Clean the mushrooms with a damp paper towel and remove the stems. Set caps aside.

Finely chop the mushroom stems and sauté them in a skillet with olive oil and butter over medium heat until softened.

Add minced garlic to the skillet and cook for another minute until fragrant.

Remove from heat and mix in crumbled feta cheese, chopped parsley, breadcrumbs, lemon juice, and black pepper.

Fill each mushroom cap generously with the feta mixture and place them in the prepared baking dish.

Drizzle a bit of olive oil over the tops and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.

Let cool slightly before serving.

Servings and timing

This recipe yields approximately 20 stuffed mushrooms.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes

Variations

Add chopped sun-dried tomatoes or olives to the filling for a Mediterranean twist.

Use goat cheese instead of feta for a creamier texture.

Top with a sprinkle of Parmesan before baking for an extra cheesy crust.

Incorporate spinach or kale for added greens.

Swap breadcrumbs for crushed nuts for a gluten-free version.

storage/reheating

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Avoid microwaving as it can make the mushrooms soggy.

FAQs

Can I make these ahead of time?

Yes, you can prepare them a day in advance and store them in the fridge. Bake just before serving.

Can I freeze stuffed mushrooms?

It’s not recommended, as mushrooms tend to become watery when frozen and reheated.

What kind of mushrooms should I use?

White button or cremini mushrooms work best for this recipe.

Can I make this dish vegan?

Yes, use vegan butter and substitute the feta with a plant-based cheese alternative.

Why are my mushrooms watery?

Make sure to sauté the mushroom stems well and avoid overbaking the caps.

Can I use dried herbs?

Fresh herbs are preferred, but dried parsley or oregano can be used in smaller amounts.

What goes well with these mushrooms?

They pair well with roasted meats, pasta, or served on a party platter with other appetizers.

Are these mushrooms keto-friendly?

Yes, just omit or replace the breadcrumbs with a low-carb alternative.

Do I need to peel the mushrooms?

No, just clean them well with a damp cloth and remove the stems.

Can I grill instead of bake?

Yes, place them on a grill-safe tray and cook over medium heat until the mushrooms are tender.

Conclusion

Garlic Butter and Feta Stuffed Mushrooms are a crowd-pleasing appetizer with bold, savory flavors packed into each bite. Whether you’re hosting a dinner party or just treating yourself, this easy-to-make dish adds elegance and taste to any occasion.

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