Before I even had this food blog, I made stuffed mushrooms that pretty much resembled the kind you can buy at your favorite chain restaurant. You know, the kind that has some crumbled meat, cheese and maybe even breadcrumbs for the filling? They were good, but for some reason I never made them again. I think I figured out the reason why…it was just too much effort for just an “eh” taste. Then I was introduced to these stuffed mushrooms and I have to say I’ll be making them again and again. Why? Because they were phenomenal and took very very very little effort. My kind of dish!
Basically all you need to do to these is take the stem off the mushrooms, drizzle some olive oil on top, bake for a few minutes, sprinkle the feta cheese into each one and bake a few minutes more! Magic! This was the favorite dish from my Spanish Tapas party last weekend. I think every single one of us kept popping another one into our mouth until the night was done.
I’m not including measurements for the ingredients as it really just depends on how many you want to make. I also served it with a tomato sauce that I’ll share the recipe for tomorrow.
Feta Stuffed Mushrooms
baby bella mushrooms
Preheat oven to 350˚F.
Remove stems from mushrooms and place on a baking sheet, stem side up. Drizzle lightly with olive oil. Bake for 10 minutes.
Crumble cheese into each mushroom cup and bake until golden brown (5 – 10 minutes).
Source: Adapted from ZOMT Bakes