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. | |
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 sauté 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.