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Golden feta-stuffed cremini mushrooms flecked with red pepper and parsley on a rustic wooden board

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
Cook Time 30 minutes
Total Time 50 minutes
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.