Holiday Recipes/ Sides/ Thanksgiving/ Vegetarian

Greek-Style Stuffed Mushrooms

Stuffed mushrooms are the perfect party food. They’re bite-sized and packed with flavor and so easy to put together. I like to fill my mushrooms with fresh spinach, savory feta cheese, a few sundried tomatoes, and some herbs. They go great with roasted chicken, turkey, roast beef, and everything in between. They can be assembled a day ahead, refrigerated and baked the next day. Entertaining just became super simple.

 

 


Greek-Style Stuffed Mushrooms

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By Dimitra Khan Serves: 6

A delicious side for your holiday table. These bite-sized stuffed mushrooms are full of spinach, feta, and hearty goodness. They can be assembled the day before your party and that makes them perfect for effortless entertaining.

Ingredients

  • Enough for 6:
  • 1 and 1/2 pounds mushrooms
  • 4 ounces baby spinach leaves, chopped
  • 1/2 cup panko bread crumbs
  • 4 ounces feta cheese, crumbled
  • 1 egg, beaten in 1/4 cup water
  • 1/4 cup olive oil, plus two tablespoons for filling
  • 2 garlic cloves, minced
  • 2 sundried tomatoes packed in oil, finely chopped
  • salt, to taste
  • freshly ground black pepper, to taste
  • a pinch of crushed red pepper flakes
  • 1 cup shredded mozzarella
  • dried oregano for garnish

Instructions

1

Preheat your oven to 400 °F, 200 °C.

2

Clean the mushrooms with a clean, damp kitchen towel and place in a baking dish. Remove the stems from the mushrooms and save them for another recipe. I like to store mine in a freezer bag and save it for when I'm making stock.

3

In a bowl, combine the garlic, spinach, sundried tomatoes, bread crumbs, oregano, feta, two tablespoons of olive oil, beaten egg with water, salt, pepper and mix well.

4

Fill the mushroom cavity with the filling.

5

Top with shredded mozzarella cheese.

6

Pour 1/4 cup of olive oil (or less) over the mushrooms and cover with foil.

7

Bake for 35-40 minutes.

8

Serve warm or hot.

9

Enjoy!

Notes

The mushrooms can be stuffed a day ahead and stored in the refrigerator (before they are baked). Cover with foil. Bake and serve.

 

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