Olive and Feta Stuffed Mushrooms

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Olive and Feta Stuffed Mushrooms
These stuffed mushrooms make a great starter or party snack, but they can also be paired with a salad for a filling vegetarian meal. A mix of olives and onions with a bit of hummus make up the flavorful stuffing. It’s used to fill mushrooms that are baked until tender and then finished with a sprinkle of feta cheese.
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Ingredients
Servings
Ingredients
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Instructions
  1. Preheat the oven to 400 degrees. Remove the stems from the mushrooms. Finely chop the stems and set aside. Use 2 tablespoons of olive oil to rub each mushroom cap. Place the mushrooms top side down in a 9-x-13-inch baking dish. Bake for 10 minutes.
  2. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and the chopped mushroom stems. Cook until the stems soften, about 3 minutes. Stir in the green and Kalamata olives; cook for 1 more minute. Stir in half of the red onions and cook for 1 more minute. Remove from the heat and stir in the hummus.
  3. Use a spoon to fill each mushroom cap with an equal amount of olive-hummus mixture. Return to the oven and bake for 10 more minutes until the mushrooms are tender. Sprinkle with the remaining onion, feta cheese, and parsley before serving warm.
Recipe Notes

Recipe and photo courtesy of the Mushroom Council.

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