I love mushrooms. I always have. Fried up with a bit of butter and soy sauce—delicious! Baked with cheese and olives? Delicious! Creamed into a hearty soup? Delicious! Raw, baked, fried, sauteed, mushrooms are an incredibly versatile vegetable (well, fungus), and I think pretty underrated these days. They’re great sources of dietary fibre, and contain other essential vitamins and minerals such as potassium, selenium, and riboflavin. If you can resist dousing them in butter, then they’re even a low calorie diet food.
This probably isn’t a diet recipe, unfortunately, due to the amount of cheese… though alternately, think of all the calcium you’re getting! Just one of these mushrooms is very filling, so if you’re using these as an appetizer, be sure to get much smaller mushrooms.
Feta + Olive Stuffed Mushrooms
Makes: 3 large mushrooms
Cooking time: 20 minutes hands-on, 1 hour total
- 3 large white mushrooms
- 1/2 c crumbled feta
- 3 chopped green onions
- 12 olives, chopped
- 1-2 tbsp red tomato pesto (basil pesto would also work)
- 1/3 c breadcrumbs
- handful fresh spinach, roughly chopped
- 3 tbsp fresh parsley
- 1 red chili, finely sliced, for garnish
- cheddar or mozzarella cheese, for garnish
Wash mushrooms, snap stalks off and keep to the side. Lightly spray or brush both sides of the mushrooms with olive oil. Pre-heat your oven to 375 F / 190 C.
Chop the mushroom stalks, and combine with chopped olives, feta, red tomato pesto, chopped green onions, and 2 tbsp of the fresh parsley. Add in breadcrumbs until mixed through, then add the fresh spinach. Season with salt and pepper to taste.
Spoon the cheese mixture into the mushrooms, and top with 1-2 tbsp each grated cheddar or mozzarella, the remaining parsley, and the finely minced red chili (seeds removed).
Bake for about 40 minutes, until mushrooms are cooked through and turning slightly golden.