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Stuffed mushrooms with feta, dried tomatoes and olives

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Ingredients for 6 servings:

  • 6 mushrooms, large white
  • 100 g feta cheese
  • 3 tomatoes, dried, preserved in oil
  • 6 olives, black or green
  • Salt
  • pepper
  • 1 tbsp olive oil
  • basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Peel the mushrooms, do not wash them, and twist out the stems; they are not needed. Season the mushrooms with salt and pepper. Crumble the feta, finely chop the tomatoes and basil, and mix with the cheese. Fill the mushroom caps with the feta and place an olive in the center of each. Place the mushroom caps on the side of the grill and cook at moderate heat for 8 to 12 minutes. Serve immediately as an appetizer or side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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