If you’re searching for the perfect blend of savory, creamy, and irresistibly satisfying, look no further than these Garlic Butter and Feta Stuffed Mushrooms. This crowd-pleasing appetizer balances the earthiness of baked mushrooms with silky garlic butter, tangy feta, and a hint of Mediterranean herbs. Whether you’re hosting a party, setting out a special starter for dinner, or simply craving a snack that’s both easy and elegant, these mushrooms are about to steal the show while wowing absolutely everyone at the table.
Ingredients You’ll Need
You won’t believe how just a handful of simple ingredients come together to create something absolutely magical. Each one has a purpose, from lending flavor and richness to ensuring that irresistible, melt-in-your-mouth bite. Here’s what you need for these Garlic Butter and Feta Stuffed Mushrooms:
- Large white mushrooms: Perfectly sized for stuffing, they turn tender and juicy while baking and serve as the ideal vessel for all that goodness.
- Unsalted butter: Gives the mushrooms a silky, garlic-infused flavor base that makes everything pop.
- Garlic: Fresh garlic is essential for creating a bold, aromatic foundation for the filling.
- Salt: Brings out the natural umami of the mushrooms and balances the richer elements of the stuffing.
- Black pepper: Adds a gentle heat that pairs beautifully with creamy cheese and herbs.
- Dried oregano: Offers a peppery, Mediterranean aroma for that classic appetizer feel.
- Crumbled feta cheese: This briny, tangy cheese is the star of the stuffing—a little goes a long way for big flavor.
- Cream cheese: Softened for easy mixing, it brings irresistible creaminess that holds the filling together.
- Fresh parsley: Brightens up the whole dish with fresh, herbal notes and a pop of green color.
- Grated Parmesan cheese (optional): Sprinkled on top for a golden, savory crust, it brings everything together with a nutty, salty finish.
- Olive oil: For brushing the baking sheet and mushroom caps, ensuring they roast perfectly without sticking.
How to Make Garlic Butter and Feta Stuffed Mushrooms
Step 1: Prep the Mushrooms
First things first—preheat your oven to 375°F and lightly brush a baking sheet with olive oil. Gently clean each mushroom cap with a damp paper towel (no rinsing needed) and carefully twist out the stems. Don’t toss those stems! Set them aside to mince up for the flavorful stuffing that comes next.
Step 2: Sauté the Filling Base
In a skillet over medium heat, melt the butter until just bubbling. Toss in your chopped mushroom stems and let them sizzle alongside the minced garlic, salt, black pepper, and savory dried oregano. After about five minutes, the mixture will turn gloriously fragrant and soft—this is exactly what you want. Remove from heat and let it cool just long enough that it’s comfortable to handle.
Step 3: Mix the Cheesy Filling
Now comes the magic! In a medium mixing bowl, combine your sautéed mushroom mixture with the crumbled feta, cream cheese, and chopped parsley. Use a fork or spatula to blend everything together until you have a cohesive, creamy filling with little pockets of tangy feta and herby green flecks throughout.
Step 4: Stuff and Sprinkle
Arrange your mushroom caps hollow side up on the prepared baking sheet. Gently spoon the cheesy filling into each cap, making sure every single one is loaded. If you’re feeling extra fancy, top each stuffed cap with a sprinkle of Parmesan cheese for melty, golden magic once baked.
Step 5: Bake to Perfection
Pop those trays of Garlic Butter and Feta Stuffed Mushrooms into the oven and bake for 18 to 20 minutes. You’ll know they’re ready when the mushrooms are tender and the tops are bubbling and just golden. Let them cool slightly—they’re best enjoyed warm, so don’t wait too long!
How to Serve Garlic Butter and Feta Stuffed Mushrooms
Garnishes
Nothing finishes these beauties quite like a shower of freshly chopped parsley or a final dusting of grated Parmesan. You could even drizzle a tiny bit of quality olive oil or scatter a few red pepper flakes for an extra hint of heat—totally optional, but a wonderful touch!
Side Dishes
Hold onto your forks, because these Garlic Butter and Feta Stuffed Mushrooms are stars on any appetizer platter. Pair them alongside crisp green salads, marinated olives, or a light lemony couscous for a Mediterranean vibe. They’re just as happy next to grilled veggies or a platter of artisan breads if you want to turn them into a snack board centerpiece.
Creative Ways to Present
For a party, serve the mushrooms on a rustic wooden board or a tiered platter for visual drama. You can even pop little skewers or toothpicks into each for easy grab-and-go nibbles at gatherings. For a more elegant look, nestle them over a bed of arugula with some roasted grape tomatoes for color and zing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Garlic Butter and Feta Stuffed Mushrooms in an airtight container in the refrigerator. They’ll hold up well for up to three days, making them perfect for snacking or turning into a light lunch the next day.
Freezing
Yes, you can freeze these mushrooms! Assemble and stuff the caps, then freeze them uncooked on a tray until solid. Transfer to a freezer-safe container. When ready to bake, pop them straight into the oven from frozen—just add a couple of extra baking minutes. This trick makes them an entertainer’s dream!
Reheating
To reheat, place them on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. They re-crisp on the edges and retain their creamy filling, so they’re just as delightful the next day. The microwave works in a pinch, but the oven brings back that just-baked texture.
FAQs
Can I use a different kind of mushroom?
Absolutely! Baby bella or cremini mushrooms work beautifully, though aim for ones large enough to hold plenty of filling. Just keep in mind that flavor and cook time might vary ever so slightly.
Is there a vegan version of this recipe?
Yes! Swap in your favorite plant-based butter, vegan cream cheese, and vegan feta crumbles. You’ll still get that creamy, savory experience without any dairy.
Why do my stuffed mushrooms get watery?
This can happen if the mushrooms release extra moisture during baking. Be sure not to wash them under running water—just wipe clean with a damp towel. Also, avoid over-stuffing, and bake until most of the liquid evaporates and the tops are golden.
Can I make Garlic Butter and Feta Stuffed Mushrooms in advance?
You sure can! Prepare the filling and stuff the mushroom caps a day ahead, then cover and refrigerate. Just bake them off right before serving for the best texture and flavor.
What if I don’t have cream cheese?
No worries. You can use soft goat cheese or even ricotta as a substitute, though the filling might be a touch less tangy than with cream cheese. Adjust the seasoning to taste and enjoy your customized stuffed mushrooms!
Final Thoughts
I can’t wait for you to try these Garlic Butter and Feta Stuffed Mushrooms—there’s just something magical about their rich, savory filling and melt-in-your-mouth texture. Whether you make them for a party or just a night in, they’re bound to become a new favorite. Give them a go and watch your guests (or your own tastebuds!) fall in love with every bite.
Print
Garlic Butter and Feta Stuffed Mushrooms Recipe
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms 1x
- Diet: Vegetarian
Description
Indulge in these flavorful Garlic Butter and Feta Stuffed Mushrooms for a delightful appetizer or party snack. These savory mushrooms are filled with a creamy mixture of feta cheese, herbs, and garlic, creating a mouthwatering dish that is sure to impress your guests.
Ingredients
Ingredients:
- 16 large white mushrooms, stems removed and finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ cup crumbled feta cheese
- ¼ cup cream cheese, softened
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
- olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly brush a baking sheet with olive oil.
- Prepare the mushrooms: Clean the mushroom caps and place them hollow side up on the sheet.
- Sauté the filling: In a skillet, melt butter and sauté the chopped mushroom stems with garlic, salt, pepper, and oregano until softened. Remove from heat and let cool slightly.
- Prepare the stuffing: In a bowl, mix the sautéed stems with feta cheese, cream cheese, and parsley until well combined.
- Stuff the mushrooms: Spoon the mixture into the mushroom caps. Sprinkle with Parmesan cheese if desired.
- Bake: Bake for 18–20 minutes until mushrooms are tender and golden. Let cool slightly before serving.
Notes
- These stuffed mushrooms can be made ahead and refrigerated before baking.
- For a kick of heat, add red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 mushrooms
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
