Savory mushrooms filled with whipped garlic feta, fresh herbs, and a touch of lemon—baked or air-fried to golden perfection. These stuffed mushrooms are easy, impressive, and packed with Mediterranean flavor.
⭐ Recipe Highlights:
Ready in 25 minutes
Great for parties or appetizers
Mediterranean-inspired
Baked or air fryer options
Vegetarian-friendly
📝 Ingredients
For the Stuffed Mushrooms:
12 medium white or cremini mushrooms, stems removed and cleaned
1 tsp olive oil (for brushing)
For the Garlic Feta Filling:
1/2 cup crumbled feta cheese
2 tbsp cream cheese or Greek yogurt
1 garlic clove, grated or minced
1 tbsp chopped fresh parsley
1 tbsp chopped green onion or chives
1 tsp lemon juice
Pinch of black pepper
Optional: pinch of chili flakes
Optional Toppings:
Fresh dill or parsley for garnish
A drizzle of honey or balsamic glaze
Toasted breadcrumbs (for crunch)
🧑🍳 Instructions
🔹 Step 1: Prep the Mushrooms
Preheat oven to 375°F (190°C), or preheat air fryer to 370°F (185°C).
Clean mushrooms and remove stems (set aside or discard).
Lightly brush mushroom caps with olive oil and place on a lined baking tray or air fryer basket.
🔹 Step 2: Make the Feta Filling
In a bowl, combine feta, cream cheese (or yogurt), garlic, herbs, lemon juice, pepper, and chili flakes.
Mix until creamy and spreadable. You can use a fork or a small food processor for smoother texture.
🔹 Step 3: Stuff & Cook
Fill each mushroom cap generously with the feta mixture.
Baking Method: Bake for 15–18 minutes until mushrooms are tender and filling is golden on top.
Air Fryer Method: Cook for 8–10 minutes, checking halfway through.
🍽️ Serving Suggestions
Serve warm with toothpicks as appetizers.
Plate over a bed of greens for a fancy starter.
Pair with olives, flatbread, and dips for a mezze platter.
✅ Tips & Variations
Add chopped sun-dried tomatoes or spinach to the filling.
Use goat cheese instead of feta for a smoother flavor.
Vegan version: use dairy-free feta and cashew cream.