Marissa's MediterraneanEarthy cremini mushrooms stuffed with a creamy, zesty feta and sun-dried tomato filling. A perfect bite-sized appetizer that's both wholesome and incredibly savory!
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with a little olive oil.
Clean the mushrooms with a damp paper towel. Pop out the stems and finely mince them to use in the filling. Set the caps aside.
In a medium bowl, mash together the crumbled feta, softened cream cheese, minced mushroom stems, sun-dried tomatoes, garlic, oregano, and lemon zest until well combined.
Spoon a generous amount of the feta mixture into each mushroom cap, pressing down slightly so it stays put.
Place the stuffed mushrooms on the prepared baking sheet and drizzle very lightly with olive oil.
Bake for 18-20 minutes until the mushrooms are tender and the filling is slightly golden and bubbly. Let them rest for 5 minutes before serving.
Garnish with a little extra fresh oregano for a pop of color!
These are a total crowd-pleaser! The secret is to make sure the mushrooms are wiped clean with a damp cloth rather than washed, so they stay firm and roast perfectly. If you want a bit of extra kick, a tiny pinch of red pepper flakes in the filling works wonders. Serve these warm for the best texture!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef