Kolokythoanthoi Yemistes (greek-style Stuffed Mushrooms)
Kolokythoanthoi Yemistes, or Greek-style Stuffed Mushrooms, are a delicious and savory appetizer that is perfect for entertaining or as a side dish. This recipe combines the earthy flavors of mushrooms with a flavorful stuffing mixture, creating a dish that is sure to impress your guests.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1/2 cup feta cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Finely chop the mushroom stems and place them in a mixing bowl.
- Add feta cheese, breadcrumbs, parsley, garlic, oregano, salt, and pepper to the bowl. Mix well to combine.
- Stuff each mushroom cap with the filling mixture and place them on a baking sheet.
- Drizzle the stuffed mushrooms with olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 6g
- Fat
- 8g
Supplies
Baking sheet Mixing bowl
Tools
Knife Cutting board Baking sheet
Serving suggestions
Serve the Kolokythoanthoi Yemistes as an appetizer with a side of tzatziki sauce for dipping.
Tips & tricks
For a richer flavor, you can add a sprinkle of grated Parmesan cheese on top of the stuffed mushrooms before baking.
Cost
$10