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Zesty Zucchini Feta Stuffed Mushrooms are a delightful culinary creation that brings together a medley of flavors and textures, making them a perfect addition to any meal or gathering. These stuffed mushrooms are not only visually appealing but also pack a punch in taste, combining the earthiness of portobello mushrooms with the lightness of zucchini and the tangy richness of feta cheese. The blend of fresh herbs and spices elevates the dish, making each bite a burst of flavor.

Zucchini Feta Stuffed Mushrooms

Discover the deliciousness of Zesty Zucchini Feta Stuffed Mushrooms, a perfect blend of earthy portobello mushrooms, fresh zucchini, and tangy feta cheese. This versatile dish serves as an elegant appetizer, savory side, or satisfying snack. Packed with nutrients and bursting with flavor, these stuffed mushrooms are not only visually appealing but also low in calories, making them a healthy choice for any occasion. Enjoy them warm and watch them disappear!
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Ingredients
  

12 large portobello mushrooms, stems carefully removed

1 medium zucchini, finely diced

1 cup feta cheese, crumbled into small pieces

1/2 cup breadcrumbs (use gluten-free breadcrumbs if preferred)

1/4 cup fresh parsley, finely chopped

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional for heat)

1 tablespoon olive oil (plus more for greasing)

Salt and freshly ground black pepper to taste

1 tablespoon fresh lemon juice

1/4 teaspoon dried oregano

Instructions
 

Preheat and Prepare: Start by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a baking dish with a little olive oil to prevent sticking.

    Sauté the Zucchini: In a skillet set over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the finely diced zucchini. Sauté for about 5-7 minutes until the zucchini is just tender. Next, add the minced garlic and continue to sauté for an additional 1-2 minutes, or until the garlic becomes fragrant but not browned.

      Mix the Stuffing Mixture: In a large mixing bowl, combine the sautéed zucchini and garlic with the crumbled feta cheese, breadcrumbs, chopped parsley, lemon juice, dried oregano, and optional red pepper flakes. Season generously with salt and black pepper to taste. Stir well until all ingredients are evenly incorporated into a cohesive mixture.

        Stuff the Mushrooms: Take each portobello mushroom cap and generously spoon the filling into it, pressing gently to pack the mixture down securely while creating a nice mound on top.

          Bake the Mushrooms: Arrange the stuffed mushrooms in the prepared baking dish. Place them in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden and crispy on top.

            Serve and Enjoy: Once baked, remove the mushrooms from the oven and allow them to cool for a couple of minutes. Serve warm, either as a delightful appetizer or a side dish. For an extra touch, garnish with additional chopped parsley before serving.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings