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To create a delightful filling for your Zesty Zucchini Feta Stuffed Mushrooms, start by finely grating the zucchini. This method helps to release excess moisture, which is crucial for achieving a perfect texture in your filling. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step might seem tedious, but it greatly enhances the final dish's consistency by preventing the filling from becoming soggy.

Zucchini Feta Stuffed Mushrooms

Discover the mouthwatering delight of Zesty Zucchini Feta Stuffed Mushrooms! These tantalizing appetizers combine earthy mushrooms with creamy feta and fresh zucchini, creating a perfect balance of flavors. Easy to make and packed with nutrients, they’re ideal for any occasion, from elegant dinner parties to casual gatherings. With minimal prep and a burst of taste, these stuffed mushrooms are sure to impress your guests and keep everyone coming back for more. Enjoy a guilt-free indulgence that satisfies both cravings and health goals!
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Ingredients
  

12 large portobello or cremini mushrooms, stems removed

1 medium zucchini, grated

1 cup crumbled feta cheese

1/2 cup breadcrumbs (preferably whole wheat or panko)

1 garlic clove, minced

1/4 cup fresh parsley, chopped

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

1 tablespoon olive oil

Salt and pepper to taste

Juice of 1/2 lemon

1/4 teaspoon dried oregano

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking.

    Prepare the Mushrooms: Clean the mushrooms gently with a damp cloth. Remove the stems and finely chop them; set aside. Arrange the mushroom caps on a baking sheet, hollow side up.

      Cook the Zucchini: In a medium skillet over medium heat, drizzle a bit of olive oil. Add the grated zucchini and a pinch of salt. Sauté for about 3-4 minutes until the zucchini is soft and most of the moisture has evaporated. Remove from heat and let cool slightly.

        Make the Filling: In a large mixing bowl, combine the sautéed zucchini, chopped mushroom stems, crumbled feta cheese, breadcrumbs, minced garlic, chopped parsley, red pepper flakes (if using), lemon juice, dried oregano, and season with salt and pepper. Mix everything until well combined.

          Stuff the Mushrooms: Using a spoon, generously fill each mushroom cap with the zucchini-feta mixture, pressing down lightly so they are packed.

            Bake: Drizzle the stuffed mushrooms with a little olive oil and place in the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

              Serve: Once done, remove from the oven, allow to cool slightly, and serve warm as a delectable appetizer or side dish.

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