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Stuffed mushrooms with olives and feta

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Ingredients for 2 servings:

  • 4 large mushrooms, brown
  • 100 g cream cheese
  • 2 tbsp olive oil
  • 4 black olives
  • 4 green olives
  • 1 tbsp lemon juice
  • 2 tbsp whipped cream
  • 1 pinch(s) sweet paprika powder
  • 4 sprig(s) rosemary, small, young
  • 8 cubes of feta cheese
  • Salt
  • black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Carefully remove the stems from the mushrooms and, if necessary, lightly clean the caps with a paper towel. Finely chop the olives and mushroom stems and place them in a bowl. Add the cream cheese, heavy cream, lemon juice, and olive oil and mix everything together. Season the filling with salt, pepper, and paprika, and divide it evenly among the mushrooms. Add 2-3 cubes of feta cheese to the mixture and insert a sprig of rosemary into each filling. Sprinkle a little paprika over the mushrooms and then bake in the oven at 200-220°C for 20 minutes.

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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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