When I see a plate of stuffed mushrooms at a party I’m immediately drawn to them. Mushrooms are one of my favorite vegetables, you can’t go wrong stuffing them with a flavorful herb and vegetable mixture and turning them into little bite size snacks like these. I’ve been making this version of stuffed mushrooms for a while, ever since my friend Allison raved about them after serving them at one of her get-togethers.
The best part of a recipe like this is that you don’t have to just limit yourself to serving them as just an appetizer…use the stuffing in larger portabello mushroom caps and serve it as a nice hearty but light vegetarian meal alongside a little whole grain pasta with fresh tomato sauce.
Mediterranean Stuffed Mushrooms
Recipe from Aggie’s Kitchen
2 8 oz packages whole mushrooms, stems removed and chopped small for filling
1 TB olive oil
1 red bell pepper, chopped small
1 onion, chopped small
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 tsp Greek seasoning
1/2 cup panko (crunchy Japanese bread crumbs, can be found in Asian aisle in black box or now in breadcrumb aisle, look for Ian’s or Progresso brands)
1/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese
Heat 1 tablespoon olive oil in a non stick skillet. Add red pepper, onion, mushroom stems, garlic and Greek seasoning and saute 5-8 minutes until soft. Add chopped spinach to pan and cook until spinach is wilted and cooked down. Set aside to cool. In a medium bowl, combine sauteed vegetables with panko, feta and parmesan.
Preheat oven to 375 degrees. Line up mushroom caps in a baking sheet sprayed with non stick spray. Season mushrooms lightly with salt and pepper. Carefully stuff each mushroom cap with stuffing. Place in oven and cook for approximately 20-25 minutes until mushrooms are browned.
Note: depending on size of mushroom caps, you may have leftover stuffing. Use your leftover stuffing on larger portabella mushroom caps for a quick weeknight meatless meal.