Products used in this recipe
Mediterranean Stuffed Mushrooms
Yield: 17 Servings (4 mushrooms)
Yield: 17 Servings (4 mushrooms)
| Ingredient | Weight | Measure |
|---|---|---|
| Portobello mushrooms, medium | 68 count | |
| Olive oil | 2 fl. oz. | |
| Garlic, minced | 2 tsp. | |
| Sun-dried tomatoes, minced | 6 oz. | |
| Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5lb | 40 oz. | |
| Cream cheese, softened | 16 oz. | |
| Feta cheese, crumbled | 8 oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Stem the mushrooms and reserve. Chop the stems coarsely, and saute in the olive oil and garlic in a medium skillet for approximately 3 minutes or until cooked through. Add sun-dried tomatoes and grain blend, stir to combine, cook through. Remove from stove and cool for 10 minutes.
- Step 3
- Add cream cheese and feta to prepared grain mixture and stir until well combined. Fill each mushroom cap with one scoop (1 oz.) of filling and place on a half sheet pan. Bake for 10 minutes or until mushrooms are just starting to weep.
