John Myers
Ingredients for 2 servings:
- 400 g mushrooms, large
- 125 g feta cheese
- 1 small onion(s)
- 1 clove(s) garlic
- 1 tsp capers
- ½ tsp thyme, dried
- ½ tsp oregano
- ¼ tsp rosemary, ground
- 2 tsp parsley, chopped
- ½ tsp pepper, freshly ground
- e.g. chili powder
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
as a starter or side dish
Carefully brush the mushrooms and twist out the stems. Dice the stems very finely. Also finely chop the onion, garlic and capers. Briefly drain the feta and mash it in a bowl with a fork, then add the chopped ingredients, herbs and spices and mix with a fork. Season the feta cream to taste and stuff the mushroom caps with it. Place the stuffed mushrooms on a baking tray lined with baking paper and bake at approx. 180°C (convection oven) for about 20 minutes. The mushrooms go well with Greek food, as a starter or side dish, e.g. with rosemary potatoes, gyros or lamb.
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