Feta and Sundried Tomato Stuffed Mushrooms

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


" I bought these lovely large mushrooms that were just crying to be stuffed but wasn't sure what I would stuff them with. I opened the fridge and out popped this recipe. We enjoyed them as a side dish for brunch but they would make lovely appetizers or grace any buffet. Hope you enjoy them too"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (250.9 g)
  • Calories 190.8
  • Total Fat - 11.1 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 184.3 mg
  • Sodium - 303.6 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 7.9 g
  • Protein - 12.9 g
  • Calcium - 147.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.1 mg

Step 1

Clean the mushrooms, remove the stems (save the stems for use in another recipe)

Step 2

Lightly spray the top of the mushrooms with oil, place them cap side up on an oven proof tray

Step 3

Mix remaining ingredients together, except the cheese, divide between the caps

Step 4

Divide cheese and sprinkle on the four caps

Step 5

Bake in 375 oven for 15 minutes or until the cheese has melted and is golden

Tips & Variations


No special items needed.

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