I wanted another vegetable dish for my Monday Night Tapas spread, but something a little more substantial than simply putting out grilled vegetables.
These mushrooms are filled with feta, Greek yoghurt, garlic, red onion, oregano and parsley, with a little lemon to keep the filling fresh. The mushrooms soften and become juicy while the feta filling gets warm and lightly browned on top.
They’re simple enough to prepare ahead and throw into the air fryer just before serving, which is exactly what I want when I’m trying to get five different tapas dishes onto the table at roughly the same time.
Garlic, Feta & Herb Stuffed Mushrooms
170kcal
Ingredients
- 10 –12 medium-large cup mushrooms
- 80 g feta
- 2 tbsp Greek yoghurt
- 2 tsp minced garlic
- 2 tbsp finely chopped red onion
- 1 tbsp chopped parsley
- ½ tsp dried oregano
- 1 tsp lemon juice
- 1 tsp extra virgin olive oil
- Black pepper
- Optional: ¼ tsp chilli flakes
Optional Garnish
- Lemon zest
- Parsley
Method
- Remove the mushroom stems and finely chop about half of them. Mix the chopped stems with feta, Greek yoghurt, garlic, red onion, parsley, oregano, lemon and plenty of black pepper. You probably won’t need salt because of the feta.
- Lightly coat the mushroom caps with the olive oil, fill generously, then air fry at 180°C for about 8–10 minutes. Finish at 210–220°C for 2–3 minutes to get some colour on the filling.
- I’d serve them warm with a little lemon zest and parsley.
Nutrition
Calories170kcalCarbohydrates8gProtein11gFat11gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol36mgSodium470mgPotassium396mgFiber2gSugar3gVitamin A355IUVitamin C8mgCalcium237mgIron1mg
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