Feta and Sundried Tomato Stuffed Mushrooms
Recipe: #421
October 12, 2011
Categories: Side Dishes, Appetizers, Mushrooms, Brunch, Oven Bake, Toaster Oven, more
" 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"
Ingredients
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 by Step Method
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
No special items needed.