Stuffed Mushrooms With Feta
"I found this recipe on another website, www.freshinthekitchen.co.nz. This recipe is a winner in my household. Seriously delicious. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. A most enjoyable meal."
photo by Starrynews
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
10-12 mushrooms
- Serves:
- 4
ingredients
- 10 -12 mixed mushrooms, I used Portabello
- 1 tablespoon butter
- 1 garlic clove, finely chopped
- 2 green chilies, finely diced
- 1 shallot, finely diced (or 1/2 small onion)
- 150 g feta, chop into very small pieces
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 teaspoon black pepper, cracked
- 1⁄2 teaspoon cayenne pepper
directions
- Heat oven to 180 degrees.
- Wipe mushrooms with a damp cloth and carefully scoop out the stems.
- Finely chop the mushroom stems.
- Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
- Transfer to a medium sized bowl and let cool for a few minutes.
- Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
- Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
- Bake 20 minutes.
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Reviews
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that is 180 celcius or 395 for fahrenheit
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I don't get it. I have had these in the oven for 30 minutes at 180° and they're barely even hot. So not I have drizzled them with oil and am broiling them. Any thoughts?
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I made an account just to leave a review because this is the absolute best mushroom recipe I have ever made. I followed the recipe exactly as written and even though I don't enjoy cooking, it was simplistic enough for me. The filling is so incredible that you could use it as a dip for crackers. I think I'm going to make these mushrooms for my Thanksgiving party. -
I've made this recipe several times, and they are simply perfect!<br/>I use finely diced onion instead of the chives, minced garlic and chilli paste to save time.<br/>Recently I was craving these but had no Feta. I used a low fat tasty cheese, and they were amazing!<br/>Yum!
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What a fabulous recipe. Made it as written with portobello mushrooms, and wish I'd doubled it. Served as a side dish for a lamb roast with asparagus and Recipe #326191. Totally delicious, totally easy-to-make, totally perfect. Will make and enjoy this often. Thanks so much for posting.
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Tweaks
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I've made this recipe several times, and they are simply perfect!<br/>I use finely diced onion instead of the chives, minced garlic and chilli paste to save time.<br/>Recently I was craving these but had no Feta. I used a low fat tasty cheese, and they were amazing!<br/>Yum!
RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
