The recipe for these stuffed mushrooms was served to me by my friend Marianne at a girls' dinner many years ago. I thought they were sooo good and couldn't stop helping myself. 😅 This was while we were still in school (as I said, many years ago 😊), and I have lost count of how many times I've made them since then.

These are mushrooms (use large button mushrooms or cremini mushrooms) filled with a feta cream made of feta, crème fraîche, and lots of garlic. Then they are oven-baked until the mushrooms are tender and juicy.

These stuffed mushrooms are delightful as a side dish for various dishes or as part of a tapas or buffet table.

The recipe makes 4 servings.

Ingredients:

♥ 9 large button mushrooms or cremini mushrooms (see tips)
♥ 200 g feta cheese
♥ 2 dl crème fraîche
♥ 6 cloves of garlic, pressed
♥ ground salt and pepper
♥ dried oregano

Instructions:

Scoop out the mushrooms by pulling off the stems and place them in an ovenproof dish.

Put feta cheese, crème fraîche, pressed garlic cloves, ground salt, and pepper in a bowl.

Mix the filling together with a fork.

Divide the filling in the mushrooms (yes, I like to fill them to the brim... 😄).

Sprinkle over some dried oregano.

Place the mushrooms in the middle of the oven at 200°C for about 15–20 minutes (depending on the size of the mushrooms).

Serve fresh!

Amazing, stuffed mushrooms with feta cream!

Tips:

♥ The intention is for there to be a lot of garlic in this feta cream. 😊 I use pressed garlic and not finely chopped because pressed garlic distributes more evenly in the feta cream.

♥ Mushrooms vary in size, so it varies how much filling you can fit into each mushroom. You may need more than 9 mushrooms to use up all the filling. As I mentioned, I like to fill the mushrooms right to the edge so that there is a lot of filling in each mushroom. Any leftover feta cream can be stored in the fridge and used as a dressing for a salad, as a vegetable dip, or similar.

Hope you enjoy this recipe as much as I do! 😊

Enjoy!

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