GREEK STUFFED PORTABELLA MUSHROOMS
I was searching for a good stuffed mushroom recipe that we could have for a main meal. I couldn't find one that really tickled my tastebuds so I made this one up and I was really pleased with the results. They were delicious!
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the mushrooms and place, gill side up, in a greased baking dish.
- Place in a preheated 220*C oven for about 8 minutes.
- Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
- Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
- Return to oven and bake until bubbly and feta on top is slightly browned.
- Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.
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