1 pound small fresh white mushrooms
3 tablespoons olive oil, divided
1/3 cup chopped onion
2 teaspoons finely chopped garlic
1/3 cup pine nuts, toasted
1/2 teaspoon oregano leaves, crushed
1/8 teaspoon ground black pepper
4 ounces crumbled Feta (plain or flavored) or goat cheese, about 3/4 cup
Servings: 10
Heat oven to 400ºF. Remove mushroom stems. Chop stems (makes about 1 cup); reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom stems; cook and stir until stems are tender and liquid evaporates, about 5 minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in Feta until mixture is well blended. Turn mushrooms over; stuff with cheese mixture. Bake until heated through, about 15 minutes; serve hot.
Yield: 40 appetizers
3 tablespoons olive oil, divided
1/3 cup chopped onion
2 teaspoons finely chopped garlic
1/3 cup pine nuts, toasted
1/2 teaspoon oregano leaves, crushed
1/8 teaspoon ground black pepper
4 ounces crumbled Feta (plain or flavored) or goat cheese, about 3/4 cup
Servings: 10
Heat oven to 400ºF. Remove mushroom stems. Chop stems (makes about 1 cup); reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom stems; cook and stir until stems are tender and liquid evaporates, about 5 minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in Feta until mixture is well blended. Turn mushrooms over; stuff with cheese mixture. Bake until heated through, about 15 minutes; serve hot.
Yield: 40 appetizers
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