Recipes
Greek-Style Stuffed Mushrooms
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- Categories: Appetizers
- Servings: 20 change
- Calories per serving: 20
- Prep Time: 25 mins
- Cook Time: 5 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 20 | 1% |
| Fat 0g | 1% |
| Cholesterol 1mg | 0% |
| Sodium 38mg | 2% |
| Carbohydrates 3g | 1% |
Ingredients
- 1 1/2 pound white mushrooms, about 20 large
- 1 cooking spray, 1/3 sec spray
- 1 cup broccoli, finely chopped
- 8 ounce-weight onion, chopped
- 2 tsp garlic, minced (two cloves)
- 2 tsp oregano, fresh snipped, or 1/2 tsp. dried and crushed
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 tbsp cheese, feta, traditional, crumbles
- 2 tbsp bread crumbs
Recipe Method
1. Clean mushrooms. Remove stems and set them aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Bake in a 425 F. oven for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing the filling.2. Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup. Coat an unheated large, nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in 2 tablespoons of the feta cheese, the bread crumbs and the fresh oregano (if using).
3. Place the mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into the mushroom caps. Bake in the 425 F. oven for 8 to 10 minutes more or until heated through. Sprinkle with the remaining 1 tablespoon feta cheese.
