stuffed mushrooms

Mediterranean inspired mushrooms that are deliciously pop-able

Tips

make ahead!

Make the filling up to 3 days ahead, store in airtight container in fridge. Skip reheating, just stuff and bake the mushrooms at serving time. This counts for both vegetarian and lamb filling.

use a food processor

Good news everyone! We live in the modern world. if you’re fortunate enough to have one, I would use that to grind up the filling.

chocolate honey cake

Preparation Time: 10 minutes | Cook Time: 20 minutes | Serving size: 32 caps

Gather

vegetarian

• 16 ounce whole bella mushrooms, cleaned, scrubbed and stems removed (save stems)  
• 2 teaspoons olive oil
• ½ cup diced shallots
• 5 cloves garlic. Minced  
• I cup of spinach, chopped 
• 1 tablespoon Oregano 
• 1 teaspoon, salt
• ½ tablespoon, black pepper 
• ½ cup artichoke hearts, chopped
• ½ cup feta, crumbled  
• ½ cup breadcrumbs
• ¼ cup shredded parmesan

lamb stuffing

• ¼ lb Beef or Lamb
• 16 ounce whole bella  mushrooms, cleaned, stems removed and reserved
• ½ cup shallots
• ½ cup artichoke hearts, diced
• 5 cloves garlic, minced 
• 2 teaspoons oregano 
• 1 teaspoon, salt
• ½ tablespoon black pepper
• ½ teaspooon red pepper flakes
• ½ cup feta, crumbled 
• ½ cup breadcrumbs
• ¼ cup shredded parmesan  

Follow

vegetarian stuffed mushrooms

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or silicone mat.
2. In a medium skillet, add oil and heat on medium-low. When oil shimmers, saute the mixture until tender, 5-7 minutes. Season with salt, pepper and oregano. Add garlic and spinach; continue to saute for an additional minute, until spinach is wilted. 
3. Remove from heat and add the feta cheese (crumble into smaller pieces if necessary), breadcrumbs and 2 tablespoons of Parmesan.
4. Stuff mushrooms with the mixture. Place the mushrooms on the baking sheet and sprinkle with the remaining Parmesan. Bake for 12-15 minutes.

lamb stuffed mushrooms

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or silicone mat.
2. In a medium skillet, brown lamb. 5-6 minutes 
3. Add oil and heat on medium-low. When oil shimmers, saute the mixture until tender, 5-7 minutes. Season with salt, pepper and oregano. Add garlic continue to saute for an additional minute.
4. Remove from heat and add the feta cheese (crumble into smaller pieces if necessary), breadcrumbs and 2 tablespoons of Parmesan.
5. Stuff mushrooms with the mixture. Place the mushrooms on the baking sheet and sprinkle with the remaining Parmesan. Bake for 12-15 minutes.