Every once in a while when I make something, G's eyes get really wide and he says "this is one of my favorites!". This dish was one of them. I've never made stuffed mushroom caps before, but I'm absolutely making this dish at least 20 more times in the next year. How did I come up with that number? Just the first number I thought of. It's such an easy thing to add to your list of appetizers for a dinner party or for tapas night. The best part? It requires very little effort, but you wouldn't know it from the taste!
- 12 white button mushrooms
- 1/4 cup crumbled low-fat feta cheese
- 1/4 cup grated parmesan-reggiano
- 1 large garlic clove
- 1 green chili
- 1/4 cup chopped parsley
- 2 tbsp chopped scallions
- 1/2 cup bread crumbs
- Sriracha sauce (I've graduated from using Sriracha as a base for just about everything to using a dash of it here and there...how classy am I??? :) )
- olive oil
Preheat oven to 400 degrees. Pop the stems out of the mushroom caps, and finely chop the stems. The mushroom stems are the "meat" of your filling, and you don't need to use real meat. Add finely chopped garlic, parsley, scallions, bread crumbs, feta, and parmesan reggiano cheeses to a bowl and mix well. Notice how I didn't add any salt - this is because the feta adds enough saltiness. Add 1/8 cup olive oil to the mixture to hold all the ingredients together and to help cook evenly. Fill the mushroom caps with the mixture. One thing I realized - there is not enough room in the little slot where the stem used to be for a generous portion of the filling. So, fill up the tiny space as much as you can and heap the rest of the filling on top. Drizzle olive oil on a pan and arrange the mushroom caps stuffing side up. Bake at 400 degrees for 20-25 minutes. Remove from oven and place a dot of Sriracha sauce in the center of the stuffing for that extra kick. Yum yum yum.