Mediterranean Stuffed Mushrooms
Elevate your appetizer game with these Mediterranean Stuffed Mushrooms, brimming with vibrant flavors and wholesome ingredients! Tender white or cremini mushroom caps serve as the perfect vessel for a savory filling of sun-dried tomatoes, sautéed baby spinach, crumbled feta cheese, and aromatic garlic, all finished with a touch of oregano and parsley. The golden breadcrumbs topping adds just the right amount of crunch, while the simplicity of olive oil ties the dish together. Perfectly roasted in just 25 minutes, these crowd-pleasing bites are a delightful fusion of Mediterranean charm and gourmet flair. Ideal for parties, dinner gatherings, or even a flavorful snack, this easy-to-make recipe is a delicious way to impress your guests while staying light and healthy!
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Recipe Information
Ingredients
- 12 pieces large white or cremini mushrooms
- 2 tablespoons olive oil
- 0.25 cup red onion, finely diced
- 2 cloves garlic, minced
- 0.25 cup sun-dried tomatoes, finely chopped
- 1 cup baby spinach, chopped
- 0.5 cup feta cheese, crumbled
- 0.5 cup breadcrumbs
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Gently remove the stems from the mushrooms. Set aside the mushroom caps and finely chop the stems.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and cook for 2-3 minutes until softened.
Stir in the garlic and chopped mushroom stems. Cook for another 2 minutes.
Add the sun-dried tomatoes and baby spinach to the skillet. Cook until the spinach is wilted, approximately 2 minutes. Remove the skillet from heat.
In a mixing bowl, combine the cooked mixture with the feta cheese, breadcrumbs, oregano, parsley, salt, and black pepper. Mix well until thoroughly combined.
Brush the mushroom caps lightly with the remaining tablespoon of olive oil and arrange them on the prepared baking sheet, cavity side up.
Spoon the filling into each mushroom cap, pressing lightly to pack the mixture.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 34.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 749 mg | 58% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3101 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
