Mediterranean Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun! Ingredients:
12 large mushrooms, cleaned and hollowed out |
2 tablespoons tomatoes, seeded and minced |
2 tablespoons roasted red peppers, minced |
2 tablespoons kalamata olives, rinsed and minced |
2 fresh garlic cloves, minced |
1 tablespoon fresh parsley, minced |
1/2-1 teaspoon oregano, minced (fresh or dry) |
fresh ground black pepper, to taste |
1 teaspoon fresh lemon juice |
2 teaspoons olive oil |
1/2 cup feta, crumbled |
minced parsley, to serve |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease a cookie sheet or 13x9 baking dish.
3. Stir together filling ingredients: tomatoes through feta.
4. Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
5. Bake for 20-25 minutes.
6. Place on a serving platter and sprinkle fresh minced parsley over the top of them.
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