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Mediterranean Stuffed Mushrooms

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.
Products used in this recipe