1 pound small fresh white mushrooms
3 tablespoons olive oil, divided
3 tablespoons chopped onion
2 teaspoons finely chopped garlic
1/3 cup pine nuts, toasted
1/2 teaspoon dried oregano, crushed
1/8 teaspoon ground black pepper
3/4 cup crumbled feta or goat cheese (about 4 ounces)


1. Preheat oven to 400 degrees F. Remove mushroom stems. Chop stems (makes about 1 cup); reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil. On a shallow baking sheet, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes.
2. In a small skillet, over medium heat, heat remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom stems; cook and stir until stems are tender and liquid evaporates, about 5 minutes.
3. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in feta. Turn mushrooms over, stuff with cheese mixture. Bake until heated through, about 15 minutes; serve hot.
These mushrooms can be stuffed ahead of time and baked off when your guests arrive.
Mushrooms Stuffed with Fe
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