Stuffed mushrooms are a fun side to many dishes, and a great entrée for a fancier meal.
You can pack them full of all kinds of things – from cheese, to proteins, to veggies, or a combination of all!
Either use larger portobello mushrooms, or smaller types of mushrooms for a more bite-sized snack.
For this recipe, I used portobello mushrooms so I could stack up a delicious filling! You can alter the ingredients however you wish – feel free to add extra fillings or substitute anything you don’t feel like including.
Start by removing the mushroom stems and finely chopping them. Place the mushroom cups on an oven tray and lightly drizzle with olive oil.
Sauté the ingredients (including the chopped mushroom stems) for the stuffing in a pan over medium heat. For my filling I used:
- Mushroom stems
- Baby spinach
- Feta cheese
- Italian herbs
Drain as much excess liquid as possible, as this can cause sogginess. Distribute the stuffing amongst the mushroom cups.
Sprinkle breadcrumbs on top – this will add some extra texture once baked!
Place in a preheated oven for 10-15 minutes or until the top is golden. Don’t overcook otherwise the mushroom might get soggy. Remove from the oven and serve!