Feta-stuffed portobello mushrooms with salt and pepper
Feta-stuffed portobello mushrooms combine earthy mushroom flavors with tangy feta cheese for a simple yet impressive dish. Bake until tender and golden for a delicious weeknight meal or appetizer.
Cook time 15 min
Prep time 5 min
Ingredients:
2 mushrooms1 cup feta cheese
1 tsp salt
1/2 tsp black pepper
Feta-stuffed portobello mushrooms are a delectable and healthy dish that marries the earthy flavors of portobello mushrooms with the tangy richness of feta cheese. This recipe is simple yet sophisticated enough to impress your guests or serve as a delightful weeknight meal.
Instructions:
Preheat your oven to 375°F (190°C).
- Wipe the portobello mushrooms clean with a damp cloth.
- Remove the stems and gently scrape out the gills with a spoon if you prefer a smoother texture and extra room for the filling.
- Place the mushrooms cap-side down on a baking sheet.
- Sprinkle the inside of the mushrooms with half of the salt and pepper, distributing it evenly.
- Crumble the feta cheese into a bowl.
- Spoon the feta cheese evenly into each mushroom cap.
- Sprinkle the remaining salt and pepper over the cheese.
- Place the baking sheet with the stuffed mushrooms in the preheated oven.
- Bake for about 20 minutes or until the mushrooms are tender and the cheese is golden and slightly bubbly.
- Remove the baking sheet from the oven and let the mushrooms cool slightly before serving.
- Optionally, garnish with fresh herbs such as parsley or chives for added color and flavor.
This easy recipe for feta-stuffed portobello mushrooms delivers a tasty and satisfying dish perfect for any occasion. The simplicity of the ingredients allows the natural flavors to shine, while the tips can help you customize and enhance the dish to your liking. Enjoy this savory and cheesy mushroom delight!
Feta-stuffed portobello mushrooms with salt and pepper FAQ:
Bake the stuffed mushrooms at 375°F (190°C) for about 20 minutes, or until the mushrooms are tender and the feta cheese is golden and slightly bubbly.
The mushrooms are done when they are tender and the cheese is golden and slightly bubbly. You can also check for a slight browning on the edges of the mushrooms.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
You can substitute feta cheese with crumbled goat cheese or ricotta for a different flavor profile, but the texture and taste will change slightly.
A standard baking sheet works well for this recipe, ensuring the mushroom caps are placed cap-side down with enough space between them for even baking.
Cooking Tips:
- Tip 1: For added flavor, drizzle a bit of olive oil over the stuffed mushrooms before baking.
- Tip 2: If you like some additional texture, consider adding breadcrumbs mixed with a little melted butter on top of the feta stuffing.
- Tip 3: Garnish with chopped fresh herbs like parsley or thyme after baking for a fresh burst of flavor.
Nutrition Facts
2 ServingsCalories 230kcal
Protein 13g
Carbohydrates 7g
Fiber 0.97g
Sugar 1.67g
Fat 16g
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