It is time to get creative in the kitchen ladies and gentleman. We need to perk up your dinners and add some excitement to the table. All too often we get stuck in a routine, recycling the same old recipes week after week. BORING!!! So, lets shake things up a little and start stuffing!! Yup, you heard me! There are all kinds of things you can stuff…mushrooms, peppers, zucchini, turkey…you name it! So today, I bring you a recipe that will definitely impress everyone at your next family dinner (or dinner party!). And the best part of this recipe is that you really don’t have to follow a recipe! It is all about personal preference and putting together flavors and ingredients that you like. So simple!
10 Button mushrooms (do not discard the stems)
1/4 cup finely chopped mushroom stems
1/4 cup finely chopped cherry tomatoes
1/4 cup finely chopped chives
1/4 cup finely chopped goats milk feta
1 tbs balsamic vinegar
1-2 tbs extra virgin olive oil
Salt and pepper to taste
2-3 servings (or 1 if you love mushrooms like me )
Preheat oven to 350*F.
Carefully cut out the stems of each mushroom. It will create a nice little pocket to stuff.
Put chopped mushrooms, tomatoes, chives and feta cheese together into a bowl. Add in balsamic vinegar. Mix well.
With a small spoon, fill each mushroom with ingredients (If you have extra ingredients, you can throw them into a salad or simply eat them right out of the bowl!).
Drizzle olive oil over each mushroom. You can also sprinkle salt and pepper over the mushrooms at this time (you do not need too much salt as the cheese is very salty).
Bake in the oven for 20 minutes.
You can also use larger Portobello caps. All you have to do is add more of each ingredient to the mix so that you can fill the bigger area!
These are just some of the many ingredients that you can use in your stuffed mushrooms. Get creative and simply have fun!