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

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

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.