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Arugula-Feta Stuffed Mushrooms

Arugula-Feta Stuffed Mushrooms

Recipe Details
YIELD: 36 appetizers
PREP TIME: 25 minutes
TOTAL TIME: 45 minutes

Arugula-Feta Stuffed Mushrooms

1 cup packed arugula leaves
36 medium whole mushrooms (about 1 lb)
1/3 cup crumbled feta cheese
1/4 cup Italian-style bread crumbs
1/4 cup finely chopped red bell pepper
1/4 cup chopped onion
1/2 teaspoon salt



  1. Heat oven to 350°F. In 1-quart saucepan, heat 1/2 cup water to boiling; add arugula. Cook and stir 1 to 2 minutes until arugula is slightly wilted; drain. Finely chop arugula; set aside.
  2. Twist mushroom stems to remove from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup (discard remaining stems).
  3. In medium bowl, mix chopped mushroom stems, chopped arugula, cheese, bread crumbs, bell pepper, onion and salt until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan.
  4. Bake 15 to 20 minutes or until hot. Serve warm.
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