Tasty stuffed champignon mushrooms with feta, very easy to prepare, they are excellent as a vegetarian main course, or even as an appetizer. The mushroom caps are filled with their stems (chopped and briefly sautéed) and crumbled feta… then everything is baked, with a drizzle of extra virgin olive oil. A delicious and light recipe, suitable for all occasions!
Here are other tasty suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 106.01 (Kcal)
- Carbohydrates 7.38 (g) of which sugars 3.05 (g)
- Proteins 8.03 (g)
- Fat 6.07 (g) of which saturated 3.15 (g)of which unsaturated 1.46 (g)
- Fibers 1.67 (g)
- Sodium 416.68 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz champignon mushrooms
- 2 oz feta
- 1 clove garlic
- parsley
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking tray
- Pan
- Cutting board
Preparation
Clean the mushrooms thoroughly removing all the soil, rinse them quickly, and dry them.
Carefully, remove the stems from the caps.
Place the caps on a baking tray, sprinkling them with a pinch of salt and a drizzle of oil.
Put the tray in a preheated oven at 355°F and bake for 10-15 minutes (1).
Meanwhile, chop the stems and place them in a pan with a clove of garlic, a dash of oil, and a pinch of salt.
Cook them for a few minutes, so they gain flavor and lose some of their water.
When done, turn off the heat, add a handful of parsley, a tablespoon or two of breadcrumbs, and stir.
Take the caps of the mushrooms and pour out any liquid that may have collected inside (if present).
Fill them first with the chopped stems, then with the crumbled feta, or cut into small cubes (2).
Lightly oil the surface, then put everything back in the oven. Cook for another 10 minutes at 375-400°F, or using the grill function.
The stuffed mushrooms with feta are ready, serve them immediately so the feta remains soft and flavorful… enjoy your meal!
Advice and notes
If possible, use champignon mushrooms of fairly large size, or portobello mushrooms, they will be easier to stuff.
You can also flavor the stems with other herbs, such as thyme, marjoram, or mint.
Adjust the cooking times based on your oven, and the size of the mushrooms. Before removing them from the oven, you can check their tenderness with a toothpick.
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