Mediterranean Stuffed Mushrooms Food

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Heat oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.
• Heat oven to 400º F. Reserve 1/4 cup crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
• Bake 15 to 20 min. or until heated through.

GREEK STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
• Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Lightly grease a cookie sheet or 13x9 baking dish.
• Stir together filling ingredients: tomatoes through feta.
• Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
• Bake for 20-25 minutes.
• Place on a serving platter and sprinkle fresh minced parsley over the top of them.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Remove stems from mushroom and save for another use.
• Wipe the mushroom caps with a damp cloth or paper towel and set aside.
• Heat the olive oil and butter together in a small skillet.
• Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
• Add walnuts and garlic to onion and cook for another minute.
• Add spinach and cook for another 5 minutes, stirring constantly.
• Remove from heat and cool slightly.
• Stir in cheeses, dill, and salt and pepper to taste.
• Arrange the mushrooms, cavity side up, in a baking dish.
• Divide the spinach and walnut mixture evenly among the mushroom caps.
• Set baking dish in the upper third of the oven.
• Bake for 8 to 10 minutes or until filling is browned and the mushrooms are thoroughly heated.

MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
• Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
• Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
• Coat a baking sheet with cooking spray.
• Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
• Bake for 25 minutes or until mushrooms are tender.
• Combine remaining 2 tablespoons of dressing and salad greens.
• Serve 1 cup of greens with 1 mushroom cap.