Ingredients:

  • 20 oz (565g) Cremini mushrooms, stems removed
  • 1 tbsp (15ml) Olive oil
  • 1/4 tsp (1.5g) Salt
  • 1/2 cup (125g) Basil pesto
  • 4 oz (115g) Feta cheese, crumbled
  • 1 tsp (5ml) Fresh lemon juice
  • 1 clove (5g) Garlic, minced fine
  • 2 tbsp (16g) Freshly grated Parmesan cheese

Instructions:

  1. Clean the mushrooms by wiping them with a damp paper towel and carefully pop out the stems to create a clean cavity.
  2. Arrange the caps gill-side up on a parchment-lined baking sheet. Lightly brush the exterior of the caps with olive oil and sprinkle with salt.
  3. In a small bowl, combine the pesto, crumbled feta, lemon juice, and minced garlic. Stir until the mixture is well combined but still slightly chunky.
  4. Use a teaspoon to scoop the filling into each cap, pressing down gently to ensure it is packed.
  5. Sprinkle the tops of the stuffed mushrooms with grated Parmesan.
  6. Bake at 400°F (200°C) for 12-15 minutes until the edges of the mushrooms are slightly shriveled and the cheese topping is a deep golden brown.