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.