Ok… I know I always say it is “super easy to make”, but this one simply is. This Stuffed Mushrooms recipe might not be a new one for you, and if it isn’t, then picture it as a good reminder to always have some mushrooms in your fridge for a “pop-up” appetizer. Because after all, it is not because it is Tuesday, and that there are no guests coming, that you do not deserve to start your meal off right.
Usually I always give some background on the dish I am preparing. But I won’t venture down that path here as it seems to be very difficult to give any correct historic fact on a recipe that is impossible to track. So let’s say that these stuffed mushrooms are some kind of universal recipe that can always come in handy. Regarding the fillings, there as many possibilities as your imagination can create. I suggest we start with a no-mistake one and move further later to more interesting compositions. Bon appétit!
The How-To Feta-Mint-Chives Stuffed Mushrooms
Feta-Mint-Chives Stuffed Mushrooms
Pre-heat the oven at 180°C/350°F.
Clean the mushrooms and delicately take out the "foot" to be able to stuff it later with the cheese.
Put the mushrooms on a tray into the oven upside down (the empty space where the foot was has to be place upwards). for 15 minutes at 180°C/350°F.
Peel the garlic cloves and chop the garlic as well as the chives and mint.
In a bowl, mix the cream cheese, salt and pepper, garlic and the chopped herbs (set aside a small quantities of chopped herbs for the dressing).
Take the mushrooms out of the oven and empty the water that has risen into the mushrooms. With the back of teaspoon stuff the mushrooms with the cream cheese mix, place a feta cheese cube in the middle and put back into the oven for 10 minutes at 180°C/350°F.
Take them out from the oven, add the fresh herbs for the dressing.
Ready to eat.
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