Why You’ll Love This Recipe
Garlic Butter and Feta Stuffed Mushrooms are a savory, bite-sized appetizer perfect for entertaining or adding a touch of gourmet flair to any meal. With juicy mushroom caps filled with a rich, garlicky butter mixture and tangy feta cheese, each bite offers a burst of flavor. Easy to prepare and irresistibly delicious, these mushrooms are a crowd-pleaser you’ll want to make again and again.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
button or cremini mushroomsfetagarlicunsalted butterolive oilparsleybread crumbsblack peppersalt
directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp paper towel and remove the stems, setting them aside.
Finely chop the mushroom stems and sauté them in a skillet with olive oil and butter over medium heat until softened.
Add minced garlic to the skillet and cook for 1-2 minutes until fragrant.
Stir in crumbled feta cheese, chopped parsley, salt, and pepper, mixing until combined.
Spoon the mixture into the mushroom caps, pressing gently to pack the filling.
Sprinkle a small amount of bread crumbs over each filled mushroom for added texture.
Place the stuffed mushrooms on the prepared baking sheet and bake for 18-20 minutes, until the tops are golden and the mushrooms are tender.
Let cool slightly before serving.
Servings and timing
This recipe yields approximately 20 stuffed mushrooms.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
Add chopped sun-dried tomatoes or olives for extra Mediterranean flavor.
Use goat cheese or cream cheese instead of feta for a creamier filling.
Mix in cooked sausage or bacon for a heartier version.
Add a pinch of chili flakes for a spicy kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10 minutes or microwave for 30-60 seconds until warmed through.
These mushrooms are best enjoyed fresh but can be made a few hours in advance and reheated before serving.
FAQs
Can I use large portobello mushrooms?
Yes, but they’ll take slightly longer to cook and are better served as a main dish.
Can I make these ahead of time?
Yes, assemble them and refrigerate up to 24 hours in advance. Bake just before serving.
Are these mushrooms vegetarian?
Yes, this recipe is vegetarian-friendly as long as you ensure the cheese is made without animal rennet.
Can I freeze stuffed mushrooms?
Freezing is not recommended as the texture of the mushrooms and cheese may change.
What type of feta is best?
Use a block of feta in brine for the best flavor and texture. Crumbled feta can also work in a pinch.
Do I need to cook the filling first?
Cooking the filling enhances the flavor and ensures the mushrooms don’t get soggy from raw ingredients.
What if I don’t like feta?
Try another cheese like blue cheese, cheddar, or a cheese blend you prefer.
Conclusion
Garlic Butter and Feta Stuffed Mushrooms are a simple yet elegant appetizer that will impress guests and satisfy savory cravings. With minimal ingredients and maximum flavor, these little bites are a go-to choice for parties, holiday gatherings, or even a cozy night in. Give them a try—you’ll be amazed at how quickly they disappear!
Print
Garlic Butter and Feta Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 stuffed mushrooms (serves 4–6 as appetizer)
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Description
Savory mushroom caps stuffed with a flavorful blend of garlic, butter, creamy feta, and herbs—perfect as an elegant appetizer or savory snack.
Ingredients
- 20 large white or cremini mushrooms, stems removed
- 3 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 4 ounces feta cheese, crumbled
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel and remove stems, setting caps aside.
- Finely chop the stems and set aside for another use or discard.
- In a small skillet over medium heat, melt butter. Add garlic and thyme, sautéing 1–2 minutes until fragrant—do not brown the garlic.
- Remove from heat and stir in cream cheese, crumbled feta, and chopped parsley. Season filling with a pinch of salt and pepper.
- Spoon or pipe the cheese mixture into each mushroom cap, dividing it evenly.
- Arrange stuffed mushrooms on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake for 18–20 minutes, or until mushrooms are tender and filling is melted and slightly golden.
- Remove from oven, let cool 2–3 minutes, garnish with extra parsley if desired, and serve warm.
Notes
- For more flavor, use baby bella (cremini) mushrooms instead of white.
- Make ahead: assemble mushrooms and store covered in fridge up to 24 hours before baking.
- To prep ahead: freeze baked mushrooms on tray, then transfer to freezer bags. Reheat at 350°F (175°C) for 10–12 minutes.
- Variations: add a pinch of red pepper flakes or substitute feta with goat cheese.