• Prep Time: 25 minutes
  • Cooking Time: 33 minutes
  • Serves: 16

Mediterranean Stuffed Mushrooms

  • Recipe Submitted by on

 Ingredients List

  • 2 8 oz packages whole mushrooms, stems removed and chopped small for filling
  • 1 TB olive oil
  • 1 red bell pepper, chopped small
  • 1 onion, chopped small
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp Greek seasoning
  • 1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian's or Progresso brands)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated parmesan cheese

 Directions

Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.
Note: depending on size of mushroom caps, you may have leftover stuffing. Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?