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Zesty Zucchini Feta Stuffed Mushrooms are a delightful culinary creation that combines vibrant flavors and wholesome ingredients, making them an ideal choice for both entertaining guests and enjoying a cozy weeknight dinner. These stuffed mushrooms not only stand out for their appetizing appearance but also for their rich, savory taste that tantalizes the palate. Whether served as an appetizer at a gathering or as a side dish alongside your favorite protein, these mushrooms offer a unique and satisfying option that is sure to impress.

Zucchini Feta Stuffed Mushrooms

Discover the deliciousness of Zesty Zucchini Feta Stuffed Mushrooms, a perfect blend of vibrant flavors and wholesome ingredients. These appealing mushrooms make an ideal appetizer or side dish, packed with fresh vegetables, creamy feta cheese, and savory spices. Easy to prepare and versatile, they can be customized to fit various dietary needs. Enjoy them warm, served with your favorite dip or alongside a light salad for a healthy meal. Delight in the flavors and impress your guests!
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Ingredients
  

1 pound (450g) large portobello or button mushrooms

1 medium zucchini, finely diced

3 tablespoons olive oil, divided

2 cloves garlic, minced

1 small yellow onion, finely chopped

1/2 cup breadcrumbs (preferably whole wheat)

1 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

1 teaspoon dried oregano

Salt and pepper, to taste

Optional: red pepper flakes for a bit of heat

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the mushrooms: Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems, chop them finely, and set aside the caps.

      Sauté the filling: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushroom stems, zucchini, onion, and garlic. Sauté for about 5-7 minutes, until softened and fragrant. Season with salt and pepper, then remove from heat.

        Add ingredients: In a mixing bowl, combine the sautéed mixture with breadcrumbs, crumbled feta cheese, grated Parmesan cheese, lemon juice, parsley, oregano, and optional red pepper flakes. Mix well until all ingredients are fully incorporated.

          Stuff the mushrooms: Drizzle the remaining tablespoon of olive oil into a baking dish. Place the mushroom caps in the dish, open side up, and generously fill each cap with the zucchini and feta mixture.

            Bake: Cover the dish with foil and bake in the preheated oven for about 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the mushrooms are tender and the stuffing is golden brown.

              Serve: Once cooked, remove from the oven and let cool slightly. Garnish with additional chopped parsley if desired. Serve warm as an appetizer or side dish.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings