Crispy Mediterranean Stuffed Mushrooms with Lemon-Herb Feta & Artichokes
These crispy stuffed mushrooms are a viral-worthy twist on classic appetizers, bursting with Mediterranean flair. Lemon-herb feta and tender artichokes create a bright, savory filling, while golden breadcrumbs add satisfying crunch. Ready in under 35 minutes for effortless entertaining!
Ingredients
- 12 large cremini mushrooms (stems removed)
- 2 tbsp olive oil (divided)
- 2 garlic cloves (minced)
- 1/2 cup chopped marinated artichokes
- 3/4 cup crumbled feta cheese
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill (chopped)
- 1 tsp lemon zest
- 1/3 cup panko breadcrumbs
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Brush mushroom caps with 1 tbsp olive oil. Arrange hollow-side up.
- Heat remaining oil in skillet. Sauté garlic 1 minute until fragrant.
- Mix sautéed garlic with artichokes, feta, herbs, and lemon zest.
- Spoon filling into mushroom caps, pressing gently to pack.
- Top each mushroom with panko breadcrumbs for crisp texture.
- Bake 18-20 minutes until mushrooms are tender and tops are golden.
- Optional: Broil 1-2 minutes for extra crunch before serving.
Chef's Note
For extra crunch, mix toasted pine nuts into the filling!
Make-Ahead Tips
Stuff mushrooms up to 4 hours in advance; refrigerate until baking.
Substitutions
Use vegan feta or marinated tofu for dairy-free version.
Tags:
Appetizers & Snacks