Spinach and Feta Stuffed Mushrooms: gooey veggie delights
- Sans gluten
- Sans noix
Easy, ready to eat in 30 minutes
These Spinach and Feta Stuffed Mushrooms are the perfect party snack, guaranteed to impress with their delightful combination of flavours. Bursting with savoury goodness, they are as irresistible as they are sophisticated.
Ingrédients
- 12 large button mushrooms, cleaned and stems removed
- 30g fresh spinach, chopped
- 75g crumbled feta cheese
- 50g finely chopped red pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Méthode
- Preheat your oven to 180°C (350°F). Line a tray with baking paper.
- In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and chopped red pepper, and fry until softened.
- Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste.
- Remove the frying pan from the heat and stir in the crumbled feta cheese and chopped fresh parsley. Let the filling cool slightly.
- Take each mushroom and fill the cavity with the spinach and feta mixture, pressing it gently to pack it in.
- Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the filling is lightly browned.
- Remove from the oven and let the Spinach and Feta Stuffed Mushrooms cool slightly before serving.
- Arrange them on a serving platter.
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