Greek-Style Stuffed Mushrooms

  • Difficulty: Basic
  • 30 minutes
  • 2 servings
Greek-Style Stuffed Mushrooms

You can make these Greek-style stuffed mushrooms anytime you want a delicious and calorie-free dinner. If you want to make them for your next party, cook in big batches because they’ll disappear from the table pretty quick! The secret? A delicious stuffing made with broccoli, feta cheese, garlic, and oregano inside the mushrooms.

Ingredients

6 portobello mushrooms
extra virgin olive oil
2 garlic cloves, diced
1 onion, diced
4 ounces of broccoli, small florets
6 fresh oregano leaveses
3 ounces of feta cheese

Steps

  1. Preheat the oven to 360˚F/180˚C.
  2. Clean the mushrooms. Remove their stems and set them aside. Place the mushroom caps in a baking dish, stem-side down. Coat them with olive oil on top.
  3. Bake for 10 minutes. Dice the mushroom stems.
  4. Meanwhile, heat about 3 tablespoons of olive oil in a skillet. Cook the garlic for 20-30 seconds, then add the onion. Cook it until soft and translucent.
  5. Add the diced mushroom stems and broccoli. Stir and cook until soft.
  6. Add fresh oregano and stir again. Set aside.
  7. When the mushroom cups baking time is up, take them off the oven, flip them, and stuff them with the broccoli mixture.
  8. Top each mushroom with feta cheese and return to the oven for 8-10 minutes.

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