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The Four

Michelle Cooks: Mediterranean Stuffed Mushrooms

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These mushrooms are stuffed with potential to be your next Christmas appetizer!

Check out how to make these flavorful bites with the healthy, easy Mediterranean stuffed mushroom recipe below.

Mediterranean Stuffed Mushroom

INGREDIENTS:

  • 2 8 oz packages whole mushrooms, stems removed and chopped small for filling
  • 1 TB olive oil
  • 1 red bell pepper, chopped small
  • 1 onion, chopped small
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp Greek seasoning
  • 1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian’s or Progresso brands)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated parmesan cheese

DIRECTIONS:

  1. Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
  2. Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.
  3. Note:  depending on size of mushroom caps, you may have leftover stuffing.  Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.

(This recipe comes from .)

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