Stuffed Mushroom Skewers Food

GREEK STUFFED MUSHROOMS

Greek Stuffed Mushrooms image

Make and share this Greek Stuffed Mushrooms recipe from Food.com.

Provided by Boomette

Categories Cheese

Time 40m

Yield 24 mushrooms, 24 serving(s)

Number Of Ingredients 6

Ingredients

24 large mixed mushrooms, stalks removed (regular mushrooms, not mixed)
1 cup tomatoes, seeded and chopped
1/2 cup black olives, pits removed and chopped (kalamata)
2 tablespoons feta cheese, crumbled
1 garlic clove, finely chopped
1 teaspoon fresh basil, chopped

Steps:

Put mushrooms, smooth side on top, on a baking sheet that has parchment paper. Cook in a preheated oven of 425 F for 5 minutes. Remove from oven and let cool a little bit. Flip the mushrooms, hollow side on top.
In a bowl, mix tomatoes, olives, feta, garlic and basil. With a spoon, distribute this mixture in the mushrooms. Keep cooking at 425F 8 to 10 minutes or until mushrooms are tender and hot.

STUFFED-MUSHROOM SKEWERS

Stuffed-Mushroom Skewers image

Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Three 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved
1 cup loosely packed fresh flat-leaf parsley leaves, chopped
6 ounces spicy or sweet Italian sausage, casings removed
2/3 cup panko breadcrumbs
1/2 cup freshly grated Parmesan, plus 4 ounces for shaving
1 clove garlic, grated
3 tablespoons olive oil, plus more for brushing and for oiling the grill grates
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges

Steps:

Prepare a grill for medium-high heat.
Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.

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