10 August 2012

Feta Stuffed Mushroom Caps

I love cheese and have yet to meet a cheese I didn't like. When I visit France,  visiting the local Fromagerie is always a must! I like experimenting with all different types of cheeses when I am creating in the kitchen, but I find one that is under used in many recipes is feta, which gives these mushrooms a unique texture and a taste that is different from your typical brie filled appetizers (though you can easily substitute Brie in these if that is your preference)...These are especially nice when you use parsley from your own herb garden.

Feta Stuffed Mushrooms

2 packages white button mushrooms
4 Tbs (1/2 stick) butter
1 package crumbled feta
4 scallions, cut into small pieces
1/4 cup diced parsley, flat leafed preferred
2-4 garlic cloves (minced)...(If you love garlic go with the 4. If you want just a hint; go with 2)
fresh ground pepper

1. Preheat oven to 350 degrees
2. Wash your mushrooms gently. I have a little mushroom brush I got at Williams Sonoma years ago that does the trick easily, but you can use your hands and a gentle touch. Make sure they are clean but be careful not to bruise them. Pat dry. Go back through and toss any mushrooms that are bruised or have soft spots.

3. Tear out the stems. You should be able to do this with your fingers and they should remove easily. You want to remove enough of the "inside" to give yourself a little bowl for your stuffed mixture.

4. Warm butter over medium low heat. When melted, Saute your mushrooms for 2 minutes. This should give them some nice color on the outside. Remove from heat and set aside.

5. In same pan, add parsley, garlic, and scallions and fresh ground pepper to taste. Add a little more butter if you like.

 **A word about the scallions...you can use 4 scallions, using only the green part up about 1/2 way to middle or you can dice up to the white very small. If you use the white, cut the amount of scallions in half  and use only 2 scallions. Cook a couple of minutes. Remove from heat.

6. Put mushrooms in baking dish, open side up. I like to use a mini muffin pan for this and make them individually. This is a great way to do it if you have children helping you in the kitchen. You can also use a regular baking dish or pie pan and that will save the step of having to transfer them after baking.

7. Put cheese inside each cap. Then top each  with one tsp of the  parsley mixture.

8. Bake at 350 degrees 15-17 minutes. Watch closely. The cheese should be melted, but not browning. Serve warm.

One variation: When I make these as an appetizer for Thanksgiving, I add  a handful of chopped sage into the herb mixture with the parsley, which ties them to the rest of the meal beautifully.


1 comment:

  1. Oh, these look absolutely delicious! My good friend used to make them, but she moved away and I never got her recipe. I'm saving this one!!! Thank you for sharing on NOBH!


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