Description
12 large white or cremini mushrooms, stems removed
1 tbsp olive oil
½ cup roasted red peppers, finely chopped
½ cup crumbled feta cheese
¼ cup breadcrumbs (or almond flour for a low-carb option)
2 tbsp fresh parsley, chopped
1 clove garlic, minced
½ tsp dried oregano
¼ tsp black pepper
1 tbsp lemon juice
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Brush the mushroom caps with olive oil and place them on the baking sheet, hollow side up.
In a bowl, mix together the roasted red peppers, feta cheese, breadcrumbs, parsley, garlic, oregano, black pepper, and lemon juice.
Spoon the filling into each mushroom cap, pressing gently to pack it in.
Bake for 15-18 minutes, or until the mushrooms are tender and the filling is golden.
Serve warm, garnished with extra parsley if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 18 minutes Total Time: 28 minutes Kcal: 90 per stuffed mushroom Servings: 12 stuffed mushrooms
