Tomato, Spinach and Feta Stuffed Mushrooms
Tomato, spinach and feta stuffed mushrooms with the perfect balance of sweetness, savouriness, tanginess and juiciness all in one bite. Make these mouthwatering entrees or canapes with small to medium brown or white button mushrooms or a generous side or main dish with large Portobello or flat white mushrooms.
Servings Prep Time
3serves 5minutes
Cook Time
20minutes
Servings Prep Time
3serves 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 200 degrees C (390 degrees F). Prepare a baking tray lined with baking paper. Clean mushrooms gently with wet paper towels to remove any dirt. Remove and chop up mushroom stems.
  2. Drizzle top of mushrooms with one tablespoon of olive oil and place mushrooms bottom size up on baking tray. Combine mushroom stems, tomatoes, spinach, feta, one tablespoon of olive oil, pepper and herbs (if using) in a medium bowl. Mix well to combine.
  3. Spoon stuffing mixture into the mushrooms. Heap on one tablespoon of panko bread crumbs onto each mushroom and drizzle with remaining olive oil.
  4. Bake stuffed mushrooms for 15 to 20 minutes. Serve immediately.
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