Sunday, November 6, 2011
Mushrooms Stuffed with Red Bell Pepper, Herbs, and Feta
I love mushrooms, and this is one of my favorite ways of stuffing them. Offering a bite-size taste of the Mediterranean, these mushrooms are always a hit at parties, and are also great as an appetizer for a special meal - or anytime.
1/2 pound medium-size or large white or brown (crimini) mushrooms, or a mixture
2 1/2 tablespoons extra virgin olive oil, divided
1/2 cup red bell pepper, finely diced
1 scallion, green and white parts, chopped
1 small clove garlic, minced
1 tablespoon chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Salt and freshly ground pepper to taste
1/4 cup crumbled feta cheese
Preheat oven to 350 degrees Fahrenheit.
Remove stems from mushrooms. Finely chop the stems and set aside.
In a medium skillet, heat 1 1/2 tablespoon of the olive oil over medium to medium-high heat. Add the mushroom stems, red bell pepper, scallion, and garlic, and saute for 4-6 minutes until soft.
Add the parsley, oregano, and thyme, along with salt and pepper to taste. Saute over medium to medium-low heat for another 2-3 minutes to blend all the flavors. Remove from heat and set aside. Gently stir the feta into the vegetable-herb mixture.
Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft. Transfer the mushrooms to a plate, and discard any mushroom liquid from the baking dish.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste.
Fill the mushroom caps with the vegetable-herb-feta mixture, and arrange them, filling side up, in the baking dish. Drizzle any remaining olive oil over the stuffed mushrooms.
Cover and bake for 10 minutes.
Uncover and bake for another 10-20 minutes, until the mushrooms are lightly golden and bubbly. (The baking time will depend on the size of the mushrooms.)
-- 3-4 appetizer servings