Mediterranean-Style Loaded Stuffed Mushroom Caps

These Mediterranean-Style Loaded Stuffed Mushroom Caps are a delightful appetizer that brings the vibrant flavors of the Mediterranean right to your table. Each bite-sized cap is filled with a savory mixture of feta cheese, sun-dried tomatoes, olives, and herbs, making them a perfect starter for any gathering or a delicious snack for yourself.

The key to these stuffed mushrooms is using large, fresh caps that hold up well to baking while providing a nice, earthy flavor. Baking them until golden and slightly crispy on the edges creates a tantalizing texture that pairs beautifully with the rich filling.

Mediterranean-Style Loaded Stuffed Mushroom Caps

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 180 calories 12g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

INGREDIENTS

• 12 large portobello mushroom caps
• 1 cup crumbled feta cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushroom caps with a damp cloth and remove the stems.
3. In a mixing bowl, combine the feta cheese, sun-dried tomatoes, olives, garlic, parsley, breadcrumbs, olive oil, oregano, salt, and pepper.
4. Fill each mushroom cap generously with the cheese and vegetable mixture.
5. Place the stuffed mushroom caps on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Remove from the oven and let cool slightly before serving.

Notes

Tip: Garnish with extra parsley before serving for a fresh touch!

For a twist, feel free to swap out the feta cheese for goat cheese or even a vegan cheese alternative to cater to different dietary preferences. If you don’t have fresh herbs on hand, dried herbs can work in a pinch, but fresh will enhance the flavor immensely. These stuffed mushrooms can be made ahead of time and stored in the fridge; just pop them in the oven for a quick reheat before serving!

To store, keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best results.