Stuffed Mushrooms with Roasted Red Pepper and Feta

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Roasted pepper and feta stuffed mushrooms are cremini caps filled with chopped roasted red pepper, crumbled feta, garlic and panko, then baked at 200 C / 400 F until the tops brown. They serve four as an appetizer and take 50 minutes, including a 5-minute rest.

The step that matters is roasting the empty caps cavity-down for 10 minutes first. Raw mushrooms shed a lot of liquid, and if you fill them straight away it pools under the feta and turns the panko soft.

The filling is salty from the feta and sweet from the peppers, with the chopped stems sautéed in so nothing goes to waste. I use jarred peppers, which keeps the whole thing to one sheet pan and one skillet.

Fill the caps up to 24 hours ahead and bake them when guests arrive. With a salad and good bread, five caps per person eats like a full meal.

Why You’ll Love This Recipe

• Pre-roasting the caps stops the filling from getting watery
• One sheet pan and one skillet, minimal cleanup
• Filling comes together while the caps roast
• Caps can be filled a day ahead for parties

Ingredient Notes

• cremini mushrooms: Choose caps about 5 cm / 2 inches wide with tightly closed gills. White button mushrooms work at the same size, but they hold a little less flavor. Skip portobellos, which are too large for bite-sized portions.
• feta: Use a brined block and crumble it yourself, since pre-crumbled feta is drier and less tangy. Goat cheese is a 1:1 swap by weight. To keep it vegetarian, check the label for microbial rather than animal rennet.
• jarred roasted red peppers: Drain them and pat them dry on paper towels. To roast your own, broil 2 whole red peppers for 10 to 12 minutes, turning until charred, then steam them in a covered bowl for 10 minutes before peeling.
• panko: Gluten-free breadcrumbs work at the same weight. For a nut-forward crunch, crushed toasted walnuts or pumpkin seeds can replace the panko on top.
• olive oil: Use a regular extra-virgin olive oil. Three tablespoons are split between the caps, the stems and the panko topping.

Stuffed Mushrooms with Roasted Red Pepper and Feta

Cremini caps are pre-roasted, filled with feta, roasted red pepper, garlic and sautéed stems, then topped with panko and baked until golden. They serve four as an appetizer.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Mediterranean

Calories: 241

Ingredients Method Notes

Ingredients

  

For the mushrooms

• 20 large cremini mushrooms (about 600 g); caps about 5 cm / 2 inches wide, stems removed and reserved
• 1 tbsp olive oil for the caps
• 1/4 tsp kosher salt for the caps only

For the filling

• 1 tbsp olive oil for the stems
• reserved mushroom stems from the 20 caps; finely chopped
• 2 cloves garlic minced
• 100 g jarred roasted red peppers drained, patted dry and finely chopped
• 150 g feta crumbled
• 25 g panko from the 40 g total
• 2 tbsp fresh flat-leaf parsley chopped
• 1 tsp dried oregano
• 1/2 tsp lemon zest
• 1/4 tsp black pepper

For the topping

• 15 g panko remainder of the 40 g
• 1 tbsp olive oil

Method

 

1. Heat the oven to 200 C / 400 F with a rack in the middle. Wipe the mushrooms clean with a damp towel, twist out the stems, and chop the stems finely.
2. Toss the caps with 1 tbsp olive oil and the salt, then arrange them gill-side down on a 33 x 46 cm / 13 x 18-inch sheet pan, leaving 2 cm between them. Roast for 10 minutes, until the caps look wet and have released liquid.
3. While the caps roast, heat 1 tbsp oil in a 25 cm / 10-inch skillet over medium heat. Cook the chopped stems for 4 to 5 minutes, until their liquid has evaporated and they start to brown. Stir in the garlic for 30 seconds, until fragrant, then scrape into a bowl.
4. Add the peppers, feta, 25 g panko, parsley, oregano, lemon zest and black pepper to the stems. Mix until the filling holds together when pressed.
5. Flip the roasted caps hollow side up and tip out the liquid. Toss the remaining 15 g panko with 1 tbsp oil, then mound the filling into each cap, pressing lightly, and sprinkle with the oiled panko.
6. Roast for 15 minutes, until the feta edges are golden, the panko is browned and the filling sizzles at the edge. Rest on the pan for 5 minutes before serving.

Notes

• Roast the empty caps cavity-down for 10 minutes, then tip out the liquid before filling.
• Leave 2 cm between caps on the sheet pan so the edges brown.
• Skip salt in the filling, since the feta supplies plenty.
• Rest the baked caps 5 minutes so the filling sets and doesn't scald.

Tips for Success

• Wipe the mushrooms with a damp towel instead of rinsing them, since waterlogged caps release even more liquid in the oven.
• Pat the jarred peppers dry with paper towels and chop them finely so the filling binds together and doesn’t weep.
• Taste the feta before seasoning anything. Leave the filling unsalted and add only 1/4 tsp salt to the caps themselves.
• Mound the filling slightly above the rim and press gently, so the tops brown and the feta edges crisp in the oven.
• Add 3 to 5 minutes to the final roast when baking caps that were filled and refrigerated up to 24 hours ahead.

Variations

• Stir 30 g toasted pine nuts into the filling for a buttery crunch, and keep the panko topping on as written.
• Swap the feta for 150 g soft goat cheese and replace the oregano with 1 tsp fresh thyme leaves.
• Add 2 tbsp chopped Kalamata olives and a pinch of chili flakes to the filling for a sharper, briny version.

Storage and Reheating

Roasted pepper and feta stuffed mushrooms keep in an airtight container in the fridge for 3 to 4 days. Cool them for no more than 2 hours at room temperature before storing. For the best texture, eat them within 30 minutes of baking.

Reheat on a sheet pan at 190 C / 375 F for 8 to 10 minutes, until the filling is hot in the center and the panko crisps again. Skip the microwave, which softens the topping and pulls more liquid from the caps.

For make-ahead, fill the pre-roasted caps without the panko, cover the pan tightly and refrigerate for up to 24 hours. Sprinkle on the oiled panko and bake straight from the fridge for 18 to 20 minutes. Freezing isn’t worth it, because thawed mushrooms turn watery.

Serving Suggestions

Serve the mushrooms warm from the oven, on a platter with a lemon wedge or two. A squeeze of juice brightens the salty feta. Aim for about 5 caps per person as an appetizer or light dinner.

For a full meal, pair them with a lemony arugula salad, a bowl of roasted garlic white bean soup or orzo, and a crusty loaf for the pan juices. For a party spread, add olives, hummus and warm pita.

FAQ

Why are my feta stuffed mushrooms swimming in liquid?

Watery mushrooms come from skipping the pre-roast. Cremini caps are about 90 percent water, and they shed it as they heat. Roast the empty caps cavity-down for 10 minutes at 200 C / 400 F, then tip out the liquid before filling. Pat the jarred peppers dry too, since they add moisture.

Can I use goat cheese instead of feta in stuffed mushrooms?

Yes, goat cheese works at a 1:1 swap by weight, so use 150 g. It’s milder and creamier, so the filling will be softer and less salty. Add an extra pinch of salt to the filling and a squeeze of lemon to bring back the tang feta gives.

Can I stuff the mushrooms the day before and bake them later?

Yes, fill the roasted caps up to 24 hours ahead and keep the panko topping separate. Cover the pan, refrigerate, then sprinkle on the oiled panko and bake straight from the fridge at 200 C / 400 F for 18 to 20 minutes. Adding the topping late keeps it crisp instead of damp.

What can I serve with feta stuffed mushrooms to make a full meal?

Serve them with a lemony arugula salad and crusty bread, or alongside a white bean stew or orzo. Five caps per person is enough to eat like a full meal with those sides. For a party spread, add olives, hummus and warm pita so the salty feta has something mild to play against.

How do I make roasted pepper and feta stuffed mushrooms gluten free?

Swap the panko for gluten-free breadcrumbs, and the rest of the recipe is already gluten free. Check the labels on the jarred peppers and feta for additives. Crushed toasted walnuts or pumpkin seeds also give crunch, at the same 40 g.

How do I know when roasted pepper and feta stuffed mushrooms are done?

They’re done when the feta edges turn golden and the panko is browned, after about 15 minutes at 200 C / 400 F. The filling should sizzle at the cap’s edge, and the caps look glossy and slightly shrunken. If the tops brown before the filling steams, tent loosely with foil.

If you enjoyed this, try

• our Silky Roasted Red Pepper Tomato Soup with Basil
• the Warm Spiced Roasted Squash Salad with Feta and Mint
• our Cherry Tomato and Roasted Feta Pasta with Fresh Basil