Swap the cheese: The feta adds a saltiness and tangy flavor that I quite enjoy, but there are many other great options. Try this recipe with mozzarella cheese, goat cheese, or parmesan cheese instead.
Try fresh herbs: Instead of the pesto, experiment with some fresh basil, fresh thyme, and/or fresh parsley.
Make them mini: swap out the large portobello caps for smaller mushrooms, with the mushroom stems removed, to make these bite-size. They make a great appetizer or side dish when made this way.
How to Make Stuffed Mushrooms
Bake the Mushrooms
After washing and drying your mushroom caps, it’s time to do the first bake. Rub the mushrooms in a little bit of oil and place them on a lined baking sheet with the gills pointed down. Bake at 400° for 10 minutes, then remove from the oven and mop up any excess water that was released. Don’t overbake; they will be baked again with the filling and you don’t want soggy mushrooms.
Prep the filling
Start by chopping all of your veggies. I like them diced pretty small for this recipe so you get loads of flavor in each bite. Begin sauteing the chopped onion with a drizzle of olive oil until it is translucent. Add the minced garlic and saute another 1-2 minutes. Next, add the rest of the vegetables, the pesto, the red pepper flakes, and the feta and saute for a couple minutes. Once the filling is warm and the veggies have become well-mixed, remove from the heat.
Stuff the Mushrooms
Turn the mushrooms gill-side up. Carefully spoon the filling into the mushroom caps, distributing the mixture evenly. Sprinkle the bread crumbs on top, gently pressing down so it sticks to the vegetable mixture.
Bake the Stuffed Mushrooms
Return the mushrooms to the preheated oven and bake for another 10-15 minutes. When the mushrooms are tender, the feta is soft and melty, and the breadcrumbs are golden brown, remove the caps from the oven. Serve Immediately with your favorite sides.
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