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Champignons with feta cheese and parmesan

Author
Cookinero 6 Sep 2025
4770
Champignons with feta cheese and parmesan

Stuffed champignons with cheese are the most tender hot appetizer for your table. Champignons with cheese can be served with hot dishes, as well as with a side dish of rice, spaghetti or potatoes. The dish is juicy, with a soft filling, it simply melts in your mouth. This hot treat will be appreciated by everyone, both at a festive and everyday table. Stuffed champignons are easy to prepare, require little time for baking, will decorate your table with a bright cheese aroma and fresh taste.

How to cook Champignons with feta cheese and parmesan

Step 1

Champignons with feta cheese and parmesan

Carefully remove the stems of the mushrooms, without touching the caps. Grate the feta cheese and parmesan.

Step 2

Champignons with feta cheese and parmesan

In a separate container, mix the feta cheese with chopped herbs and mix well. Fill the mushroom caps with the resulting filling.

Step 3

Champignons with feta cheese and parmesan

Place the stuffed champignons on a greased baking tray. Sprinkle the mushrooms with Parmesan cheese. Place in the oven preheated to 180 ℃ and leave to bake for 10-15 minutes.

Step 4

Champignons with feta cheese and parmesan

Place the prepared mushrooms on a serving plate and garnish with fresh herbs and cherry tomatoes.

Champignons with feta cheese and parmesan - FAQ About Ingredients, Baking Time and Storage

Yes! Goat cheese, ricotta, or blue cheese can substitute for feta, while Pecorino Romano or Asiago can replace Parmesan for a similar savory taste.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 160°C (320°F) for 5–7 minutes to retain crispiness.
Absolutely! Prep and stuff the mushrooms up to 24 hours in advance, then refrigerate. Bake just before serving for the best texture.
Yes! With minimal carbs from mushrooms and high-fat cheeses, they fit well into keto and low-carb diets. Skip cherry tomatoes for even fewer carbs.
Freeze unbaked stuffed mushrooms on a tray first, then transfer to a container for up to 1 month. Thaw in the fridge before baking as directed.
Dill, parsley, or thyme pair nicely. For a bolder flavor, try rosemary or oregano—just chop finely to distribute evenly.
Pat caps dry before stuffing, avoid overfilling, and bake on a wire rack over the tray to allow airflow underneath.
Serve as appetizers on a platter with olives, or pair with a light salad for a meal. Drizzle with balsamic glaze for extra flair.

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