⏱ 25 minutes 𐃸 Main Course
These bite-sized stuffed mushrooms make for a perfect appetizer, as
flavors from the baked juicy mushrooms pair with the creaminess of three
versions of cheese and the hint of middle eastern herbs leaves everyone
Servings - 12
The Mushrooms -
8 oz pack Whole Baby Bella mushrooms
The 3 cheese herb mixture -
4 oz room temperature cream cheese
1 cup of crumbled Feta cheese
1/2 cup of freshly grated mozzarella cheese
1 1/2 tsp of freshly chopped parsley
2 Tbsp of Mom Cave Foods Queen Zaatar seasoning
1 Tsp of Mom Cave Foods Mild Aleppo Pepper seasoning
Destem the washed mushrooms by pulling the stem in a back and
forward motion until the stem has been fully detached, toss the stems.
Place the mushrooms onto a baking tray and lightly sprinkle salt and black
pepper onto the outside of the mushrooms, set aside.
In a bowl, combine 4 oz cream cheese, 1 cup of grated mozzarella
cheese, 1 cup of crumbled Feta cheese, mix until well combined. Then, add
2 Tbsp of Queen Zaatar seasoning, 1 tsp of Mild Aleppo Pepper seasoning,
1 1/2 tsp of freshly chopped parsley, and stir into the cheese mixture.
Grab 1 tsp of the cheese mixture and gently fill the inside of the
mushroom to the top, place back onto a baking tray to broil stuffed
mushrooms on low for, 15 minutes.
Allow the 3 cheese Zaatar stuffed mushrooms to cool for 3-5 minutes