maandag 25 november 2013

Stuffed Mushrooms Recipe with Feta Cheese and Kalamata Olives (Kopie)

*****

Doesn't everyone just love stuffed mushrooms? If you're a meat-eater, you've probably had a version of mushrooms stuffed with some kind of sausage. This non-meat version uses mushroom stems, bread crumbs, kalamata olives, and feta cheese for the stuffing, and it's another recipe from my friend Georgette who made the World's Best Tzatziki Sauce I loved so much with my version of Lamb Shish Kabobs. No, Georgette doesn't have a blog, but if I can get her to keep giving me recipes, I'll keep sharing them here!

Not only was this really delicious, but it's nice to have a recipe to add to Appetizers, Dips, Hummus, Pesto, and Salsa, a section of the archives I'm planning to focus on a bit more. Give this recipe a try next time you're having guests for dinner. (I also think this would make a great holiday appetizer, so I'm adding it to Christmas Recipes.)

Stuffed Mushrooms with Olives and Feta Cheese(Makes 4-5 servings, served as an appetizer; recipe from Georgette)

Ingredients:
15 large mushrooms, washed and stems removed

Filling Ingredients:
1/2 cup chopped mushroom stems
1/4 cup chopped green onions
2 T (or less) olive oil
1/2 cup chopped Kalamata olives (or use regular black olives)
1/2 cup Feta cheese (I would use my favorite feta cheese)
1 tsp. Greek Seasoning (Georgette uses the salt-free type)
1/2 cup bread crumbs

Instructions:

Preheat oven to 450 F. Wash mushrooms, remove stems, spray with oil-based non-stick spray or mist with olive oil, and place stem-side down on baking sheet. Bake 5 minutes, just long enough to dry out some of the water.

In food processor, combine mushroom stems, green onions, olives, feta cheese, Greek seasoning, and bread crumbs. Pulse a couple of times, then drizzle in just enough olive oil to moisten the filling so it will slightly stick together.


Fill inside of each mushroom cap with filling, pressing down so it stays in. Bake 450 F for about 8 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Serve immediately.

http://www.kalynskitchen.com/2007/07/stuffed-mushrooms-recipe-with-feta.html

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