Feta Stuffed Mushrooms With Mustard Slaw Food

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FETA-STUFFED MUSHROOMS WITH MUSTARD SLAW



Feta-stuffed mushrooms with mustard slaw image

This healthy vegetarian supper has it all: meaty mushrooms, crumbly feta, a simple slaw and it's 3 of your 5-a-day. It's packed with wholegrain goodness too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Starter, Supper

Time 55m

Number Of Ingredients 16

4 large Portobello mushrooms , each about 10cm across
1-2 tsp rapeseed oil
100g bulghar wheat
2 garlic cloves , finely grated
50g feta , crumbled
2 tsp finely chopped rosemary leaves
6 walnut halves , roughly broken
2 tbsp chopped parsley (optional)
2 carrots , coarsely grated
1 red onion , finely sliced
200g red cabbage , finely shredded
40g raisins
1 tbsp rapeseed oil
1 tbsp apple cider vinegar
1 tsp English mustard powder
4 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin)

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
  • Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
  • Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
  • Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

FETA AND SPINACH STUFFED MUSHROOMS



Feta and Spinach Stuffed Mushrooms image

Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 9

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 cups packed chopped, stemmed spinach
Kosher salt and freshly ground black pepper
3/4 cup crumbled feta
1/4 cup chopped fresh basil
1 cup coarse fresh whole wheat breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

WARM ROASTED MUSHROOM AND FETA SALAD



Warm Roasted Mushroom and Feta Salad image

This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper

Steps:

  • To prepare the salad, preheat the oven to 350 degrees F.
  • Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
  • Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
  • To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
  • Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.

STUFFED MUSHROOMS WITH FETA



Stuffed Mushrooms With Feta image

I found this recipe on another website, www.freshinthekitchen.co.nz. This recipe is a winner in my household. Seriously delicious. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. A most enjoyable meal.

Provided by Kiwi Kathy

Categories     Vegetable

Time 30m

Yield 10-12 mushrooms, 4 serving(s)

Number Of Ingredients 9

10 -12 mixed mushrooms, I used Portabello
1 tablespoon butter
1 garlic clove, finely chopped
2 green chilies, finely diced
1 shallot, finely diced (or 1/2 small onion)
150 g feta, chop into very small pieces
1/4 cup parmesan cheese, grated
1/4 teaspoon black pepper, cracked
1/2 teaspoon cayenne pepper

Steps:

  • Heat oven to 180 degrees.
  • Wipe mushrooms with a damp cloth and carefully scoop out the stems.
  • Finely chop the mushroom stems.
  • Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
  • Transfer to a medium sized bowl and let cool for a few minutes.
  • Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
  • Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
  • Bake 20 minutes.

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