Mediterranean Stuffed Mushroom Caps

 

Mushrooms are an awesome alternative to meat, especially thick portobellos or stuffed caps. They have the same texture and flavor if cooked just right, and are endlessly adaptible to different recipes. You really can’t go wrong with stuffed mushrooms. Any combination of grains, vegetables, and/or meat will work.

These Mediterranean-inspired mushrooms happened when I noticed I had some goat cheese, kalamata &green olives, and produce I needed to use. You can use feta if you have it for the most authentic tastes. Or any other type of cheese you like. You can also sub in any other kind of olives, or omit them entirely. The choice is yous.

IMG_3615
Ingredients:
12 medium mushrooms (2-3 inch diameter)
2-3 oz cooked ground beef
1/2 cup cooked rice
1/4 cup cooked lentils (can omit)
1 green onion, diced
1 large tomato, diced
3-4 oz goat cheese (or cream cheese)
1/4 cup kalamata/green olives, diced

IMG_3613

Step 1: Remove the mushroom stems, dice up, cook, and add to a bowl. Place the caps flat in a sprayed baking dish.

IMG_3616

Step 2: In the bowl, mix the cooked rice, lentils, and beef. It’s easiest to add the cheese while still a little warm so it gets melty. Add the onion, tomato, and olives.

IMG_3618

Mix everything well, and stuff about 1 – 1 1/2 tbsp of mixture into each mushroom.

IMG_3620

Step 3: Bake at 350 degrees for 20-25 minutes, until juice starts to run. Serve hot.

IMG_3628

These little guys are absolutely delicious! If you use smaller caps, they are a bite-sized appetizer with meal-sized flavor. If you use larger caps, one or two can be a meal unto itself. Omit the ground beef, and you have a lovely vegetarian dish as well.


 

(Visited 59 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *