These stuffed mushrooms are a delightful appetizer, combining creamy cheeses with a hint of spice and the earthy flavor of mushrooms.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking and the perfect texture for the mushrooms.
Clean the mushrooms with a damp cloth and remove the stems carefully.
Avoid soaking the mushrooms in water as they can absorb it and become soggy.
Finely chop the mushroom stems, garlic, shallot, and chili.
Use a sharp knife for precise chopping and to avoid bruising the ingredients.
Heat the butter in a frying pan over medium heat and sauté the chopped ingredients until the moisture evaporates, about 7 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Transfer the mixture to a bowl and let it cool slightly.
Cooling the mixture prevents the cheese from melting prematurely.
Mix in the feta, Parmesan, black pepper, and cayenne pepper until well combined.
Taste the mixture and adjust seasoning if necessary.
Fill each mushroom cap with the stuffing and place them on a baking tray lined with parchment paper.
Pack the stuffing gently to avoid overfilling and spillage during baking.
Bake the mushrooms in the preheated oven for 20 minutes or until golden and tender.
Check occasionally to ensure they don't overcook or dry out.
Serve the stuffed mushrooms warm, garnished with fresh herbs if desired.
Serve immediately for the best flavor and texture.
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