Mediterranean Stuffed Mushrooms


This quick and easy appetizer can be prepared quickly on the fly or assembled ahead of time.  Allow 2 - 3 per person, plus a few extra because they’re so darn tasty!

  • white button or brown cremini mushrooms (see note below)
  • Crosswind Farms Goat Feta with Sundried Tomatoes and Italian Herbs, remove from brine and drain
  • The Garlic Box Olive Tapenade
  • pimento or roasted red bell pepper, cut into small, thin strips for garnish

Preheat oven to 425°F/220°C.    

Brush the dirt and any rough looking skin off the mushroom caps under running water.  Soaking them in water right before preparing the dish will keep them from shiveling up while they cook.

Grasp the stem of each mushroom and gently twist it off, leaving a neat cavity.  If they don’t want to twist off cleaning, you can use a peeler/corer to loosen up around the stem.

Place the mushroom caps top-side down on cookie sheet or shallow baking dish.  Cut a cube of feta cheese about the size of the mushroom cavity and stuff into each cap.  Top each with a teaspoon of tapenade.  Bake in the oven on the top rack just until the cheese has softened (you can check it with a toothpick), about 12-15 mins.  Remove from oven and let cool slightly while you garnish each with an “x” of pimento or red bell pepper strips.  Transfer to a platter and serve immediately.

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