Mediterranean Stuffed Mushrooms by Anna Russell This quick and easy appetizer can be prepared quickly on the fly or assembled ahead of time. Allow 2 - 3 per person plus a few extra to sample because they’re so darn tasty! NOTE: Contrary to popular belief, I find that briefly soaking mushrooms in water, typically while cleaning them, keeps them plump and adding a touch of lemon juice prevents browning. Don’t leave them sitting in water for a long time because they will absorb too much moisture and become mushy. Before grilling or marinating mushrooms I give them a very quick blanch in unsalted boiling water, which keeps them from shrivelling up like old apples. That’s a tip I picked up from The Frugal Gourmet Cooks Italian. By the way, did you know that a cremini mushroom is a baby portobello? white button or brown cremini mushrooms (see note below) firm feta cheese, plain or marinated (drain away any water or oil) green or black olive tapenade pimento or roasted red bell pepper, cut into small, thin strips for garnish Preheat oven to 425°F/220°C. Brush the dirt and any rough looking skin off the mushroom caps under running water. Grasp the stem of each mushroom and gently twist it off, leaving a neat cavity. If they don’t want to twist off cleaning, you can use a peeler/corer to loosen up around the stem. Place the mushroom caps top-side down on cookie sheet or shallow baking dish. Cut a cube of feta cheese about the size of the mushroom cavity and stuff into each cap. Top each with a teaspoon of tapenade. Bake in the oven on the top rack just until the cheese has softened (you can check it with a toothpick), about 12-15 mins. Remove from oven and let cool slightly while you garnish each with an “x” of pimento or red bell pepper strips. Transfer to a platter and serve immediately. You can stuff and top the mushrooms a couple of hours ahead and keep covered in the fridge because the firm feta won’t absorb easily into the cap. RETURN TO THE RECIPES PRINTABLE

Mediterranean Stuffed Mushrooms

by Anna Russell

This quick and easy appetizer can be prepared quickly on the fly or assembled ahead of time. Allow 2 - 3 per person plus a few extra to sample because they’re so darn tasty!

NOTE: Contrary to popular belief, I find that briefly soaking mushrooms in water, typically while cleaning them, keeps them plump and adding a touch of lemon juice prevents browning. Don’t leave them sitting in water for a long time because they will absorb too much moisture and become mushy. Before grilling or marinating mushrooms I give them a very quick blanch in unsalted boiling water, which keeps them from shrivelling up like old apples. That’s a tip I picked up from The Frugal Gourmet Cooks Italian. By the way, did you know that a cremini mushroom is a baby portobello?

•white button or brown cremini mushrooms (see note below)
•firm feta cheese, plain or marinated (drain away any water or oil)
•green or black olive tapenade
•pimento or roasted red bell pepper, cut into small, thin strips for garnish

Preheat oven to 425°F/220°C. Brush the dirt and any rough looking skin off the mushroom caps under running water.

Grasp the stem of each mushroom and gently twist it off, leaving a neat cavity. If they don’t want to twist off cleaning, you can use a peeler/corer to loosen up around the stem.

Place the mushroom caps top-side down on cookie sheet or shallow baking dish. Cut a cube of feta cheese about the size of the mushroom cavity and stuff into each cap. Top each with a teaspoon of tapenade. Bake in the oven on the top rack just until the cheese has softened (you can check it with a toothpick), about 12-15 mins. Remove from oven and let cool slightly while you garnish each with an “x” of pimento or red bell pepper strips. Transfer to a platter and serve immediately.

You can stuff and top the mushrooms a couple of hours ahead and keep covered in the fridge because the firm feta won’t absorb easily into the cap.

RETURN TO THE RECIPES

PRINTABLE - MEDITERRANEAN STUFFED MUSHROOMS.pdf

Hot Sauce-of-the-Month Barbecue What’s Hot Food Trends What’s New What’s Happening What’s Cookin‘ What’s Smokin’ BBQ Blog

Hot & Spicy Gourmet Hot Haiku Hot Sauce Facebook Our Story Yelp Twitter Meet Your Makers YouTube Site Map Peppers Salsa Gift Baskets Recipes Say Cheese Photos Hot Customers Foodie Links Hours Directions Phone Email

Website created by Anna Russell.