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feta dill-stuffed mushrooms

Feta Dill Stuffed Mushroom Caps

These delectable vegetarian morsels are hearty enough for a main dish and delicate enough for a side or even an appetizer. 

Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

  • 4-6 cremini baby bella or white mushrooms each about 3 inches across (about 8-12 ounces)

Stuffing

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped zucchini
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped Italian flat leaf parsley
  • 1/4 cup small cubes of feta cheese
  • 1-2 dashes red pepper flakes
  • Freshly ground pepper
  • 2 teaspoons small capers well rinsed

Topping

  • 1 tablespoon finely chopped parsley and dill or just parsley
  • 1/4 cup small cubes of feta cheese
  • 1/4 cup chopped cherry or grape tomatoes
  • Dash of red pepper flakes
  • Freshly ground pepper
  • 1/4 cup Panko crunchy bread crumbs
  • 1-2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Scoop out the gills from the mushrooms and a bit of the inside flesh of the mushroom, being careful not to pierce the mushroom cap. Discard the dark gills. Reserve the inside flesh as well as any part of stems that looked good and chop that mushroom "meat" into small pieces.
  3. Heat the tablespoon of oil in a pan. Add the onion and cook for about 3 minutes until it begins to become transparent. Add the chopped mushroom and zucchini pieces and sauté the mixture for another 3 minutes. Add the parsley and dill, stirring and cooking for about minute until the herbs wilt slightly.
  4. Add the feta, red pepper flakes and a grind or two of black pepper and stir the mixture until combined.
  5. Put the mushroom caps into a lightly oiled baking pan that fits them snugly, then spoon the filling mixture into the mushroom caps.

  6. Mix the topping ingredients (except the olive oil) and add that mixture to the mushroom caps, gently mounding it over the stuffing and pressing down slightly.
  7. Drizzle olive oil over the tops of the mushroom caps.
  8. Bake them for 20 minutes (30 minutes if you prepared the caps ahead and refrigerated them) or until the bread crumbs and cheese on top begins to brown. Serve immediately.

Recipe Notes

The ratio of filling to mushroom caps is not exact. If you have filling left over, you can use it to fill a hollowed-out Campari (medium-sized) or larger tomato or a zucchini, halved and hollowed out.

The mushrooms can be prepared a day in advance and refrigerated, covered in foil, until ready to bake. If the caps have been refrigerated, the baking time will be longer, and you may want to leave the foil covering on for the first 10 minutes of baking time.