Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean mushrooms with a damp cloth. Remove stems and brush both sides with 1 tbsp olive oil.
- Sauté garlic in remaining olive oil for 1 minute. Add spinach and tomatoes; cook until spinach wilts (approx. 3 mins).
- Season the mixture with oregano, salt, and pepper. Stir in half of the feta cheese.
- Stuff the mushroom caps with the mixture. Sprinkle the remaining feta on top.
- Bake for 18–20 minutes until mushrooms are tender.
- Serve immediately, garnished with fresh parsley and a drizzle of olive oil.
Notes
- Moisture Control: Wipe mushrooms with a damp cloth; never soak them. If caps seem watery, pre-bake them gill-side down for 5 minutes at 375°F before stuffing.
- Gill Removal: Use a spoon to gently scrape out the dark gills. This creates more space for filling and prevents the "black juice" from staining the feta cheese.
- Cheese Swap: For a milder flavor, swap Feta for Goat Cheese or Fresh Mozzarella. For a vegan version, use a handful of toasted pine nuts or vegan parmesan.
- Filling Hack: Ensure your spinach and tomatoes are well-drained after sautéing. Excess liquid in the filling is the #1 cause of a soggy mushroom.
- Storage: Best served fresh. Leftovers can be refrigerated for up to 2 days and reheated in the oven or air fryer to maintain texture; avoid the microwave.
- Serving Size: Serve one cap as a side dish or two caps as a satisfying vegetarian main course.