Heart-Healthy Beet and Feta Stuffed Mushrooms

These stuffed mushrooms are a delicious and healthy appetizer or side dish. The earthy flavor of the beets pairs perfectly with the salty feta cheese, while the walnuts and parsley add a nice crunch and freshness. The mushrooms are baked until tender and the filling is golden brown.

I first came up with this recipe when I was looking for a way to use up some leftover cooked beets. I had some feta cheese and walnuts on hand, so I decided to try stuffing some mushrooms with them. The results were so delicious that I've been making them ever since.

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 12 large mushrooms
• 1 medium beet, cooked and diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Remove the stems from the mushrooms and finely chop them.
3. In a large bowl, combine the diced beets, feta cheese, chopped walnuts, chopped parsley, minced garlic, olive oil, oregano, salt, and pepper.
4. Stuff the mushroom caps with the beet mixture.
5. Place the stuffed mushrooms in a baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve warm as an appetizer or side dish.

Why It Works

• The combination of beets, feta cheese, walnuts, and parsley creates a delicious and complex flavor profile.
• Baking the mushrooms until they are tender helps to bring out their natural sweetness.
• The feta cheese melts and becomes gooey, adding a rich and creamy texture to the filling.
• The walnuts add a nice crunch and a nutty flavor to the filling.
• The parsley adds a fresh and herbaceous flavor to the filling.