I love making these little bite sized apps. These mushrooms are so full of flavor and look so pretty on a plate when serving them at a party. Don’t they look nice all lined up…
What’s great about making these stuffed mushrooms (or any stuffed mushroom) is that you can do most of the prep the day before. That makes things so much easier when it comes time to the tedious part of actually stuffing the little caps before time to cook. Once you’ve cooked up the stuffing, it can be stored in a container in the fridge until you are ready. I’ve made heartier stuffed mushrooms in the past stuffed with meat, but these are a nice light vegetarian version that would be great at any get together.
Mediterranean Stuffed Mushrooms
Recipe from Aggie’s Kitchen
2 8 oz packages whole mushrooms, stems removed and chopped small for filling
1 TB olive oil
1 red bell pepper, chopped small
1 onion, chopped small
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 tsp Greek seasoning
1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian’s or Progresso brands)
1/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese
Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.
Note: depending on size of mushroom caps, you may have leftover stuffing. Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.
Have a great weekend!