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Garlic Butter and Feta Stuffed Mushrooms

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Savory mushrooms stuffed with a rich garlic‑butter mixture and creamy feta cheese – perfect as an appetizer or party snack.

Ingredients

Units Scale
  • 16 oz (450g) cremini or white mushrooms, stems removed
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz (115g) crumbled feta cheese
  • 2 tablespoons breadcrumbs (optional)
  • 1 tablespoon olive oil (for drizzling)

Instructions

  1. Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
  2. Clean mushrooms and remove stems; finely chop the stems and set aside.
  3. In a skillet over medium heat, melt butter. Add garlic and chopped mushroom stems; sauté until softened, about 2–3 minutes.
  4. Stir in parsley, salt, and pepper. Remove from heat and let cool slightly.
  5. In a bowl, combine garlic‑butter mixture with crumbled feta; mix gently.
  6. Spoon filling into each mushroom cap, pressing slightly; sprinkle breadcrumbs on top if using.
  7. Arrange mushrooms on baking sheet; drizzle with olive oil.
  8. Bake for 18–20 minutes or until mushrooms are tender and tops are lightly golden.
  9. Let cool briefly before serving warm.

Notes

  • Use gluten‑free breadcrumbs to make the recipe gluten‑free.
  • Substitute goat cheese for a milder flavor.
  • Make ahead by preparing filling and stuffing mushrooms; refrigerate until ready to bake.
  • Vegetarian; to make vegan, substitute vegan butter and dairy‑free feta.

Nutrition

Find it online: https://easy-tapas-recipes.com/34883-2/