Description
Earthy, hearty flavors in a simple appetizer. Six ingredients and minimal effort for maximum taste.
Ingredients
Units
Scale
- 2 lbs (907 g) white button mushrooms
- 3 tbsp olive oil
- 1 cups (237 ml) feta cheese
- 0.5 cups (118 ml) kalamata olives
- 1 cups (237 ml) freshly roasted tomatoes
- 1 tsp garlic powder
- Salt
- Pepper
- Parsley
Instructions
- Preheat oven to 350°F (177°C).
- Very lightly coat mushroom caps and edges with olive oil.
- In a small bowl, combine crumbled feta, olives, tomatoes, garlic powder, salt, and pepper; toss together.
- Stuff mushroom caps with the mixture.
- Bake for 30-40 minutes, or until the mushrooms are cooked through.
- If desired, top with parsley before serving.
Notes
- For easier stuffing, remove mushroom stems and finely chop before mixing with the feta mixture.
- To intensify the flavor, use a mix of Kalamata and Castelvetrano olives.
- Leftover stuffed mushrooms can be stored in the refrigerator for up to 2 days; reheat gently in a 300°F (150°C) oven before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3-4 mushrooms
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10