Feta-Stuffed Mushroom CapsRecipe by Chef Heidi Fink
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Prep time
30 mins
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Cook time
15 mins
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Ready in
45 mins
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Yield
2 dozen
This simple and delectable recipe from olive oil sommelier Emily Lycopolous is sure to be a crowd pleaser.
The trick? Pre-roast the mushroom caps for a few minutes to release liquid and prevent the filling from becoming soggy. While they pre-roast, mix together the filling. You’ll be hard oressed not to sneak one off the baking sheet when they come out of the oven.
Directions
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Mushrooms: Dry-brush your mushrooms to remove any dirt. Remove stems and save for another use (e.g. soup stock). Arrange mushrooom caps, gill side down) on the baking sheet in one layer. Roast in the oven for 7 to 10 minutes, until mushrooms are just starting to brown and the juices have released.
- Filling: while the mushrooms are pre-roasting, prep the filling. In a medium mixing bowl, mix the minced garlic, lemon zest, and feta cheese. Using a fork, mix until the feta is finely crumbled ad everything is well-combined. Add the panko bread crumbs, 2 Tb of the olive oil, 1 tsp of the sea salt, 1/2 tsp of the pepper, the za’atar and optional sumac, and mix everything together to ensure the panko is well-coated with oil.
- Remove the mushrooms from the oven and pour off the liquid that has released. Using tongs, transfer the mushroom caps to a large mixing bowl and toss with the remaining olive oil (2 Tb), salt (1/2 tsp) and pepper (1/2 tsp). Toss well to combine. Arrange the mushrooms back on the baking sheet, this time gill side up, and fill each cap with 2 tsp to 3 tsp of filling. Return to the oven for 10 to 12 minutes, until mushrooms are tender and the filling is golden. Remove from oven and serve immediately.