Mediterranean stuffed mushrooms with sheep's cheese

Mediterranean stuffed mushrooms with sheep's cheese: savoury oven-baked mushrooms with feta, garlic, parsley and olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 210 kcal per serving
• Protein: 9 g
• Fat: 17 g
• Carbs: 6 g

Ingredients

• 400 g mushrooms
• 100 g feta
• 1 clove of garlic
• 1 tbsp olive oil
• 1/2 bunch of parsley
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl

1. Carefully clean the mushrooms with a dry brush or cloth and remove the stalks to leave sturdy caps. Preheat the oven to 200 °C (180 °C fan).
2. Finely chop the mushroom stalks with the garlic and parsley. Mix everything with the feta in a bowl and season with pepper.
3. Spoon the filling into the mushroom caps and press down lightly to form little domes.
4. Grease a baking dish with olive oil and sit the stuffed mushrooms in it close together.
5. Bake the mushrooms at 200 °C for 15–20 min until soft and the feta is golden brown on top.
6. Serve hot, ideally straight from the oven. A green salad or some toasted sourdough bread goes well with them.

Good to know

When it needs to be quick, these stuffed mushrooms are just right. Warm from the oven, well seasoned and pleasantly easy. A small tray like this often empties faster than you'd think.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); parsley → basil (also contains plant compounds); olive oil → avocado oil (mild and heat-stable); mushrooms → portobello mushrooms (more volume and a little more fibre per serving).

Allergens

Contains milk from the feta. Generally suitable for children if the garlic is kept mild; in pregnancy serve well cooked and make sure the feta is pasteurised.