Stuffed Mushrooms with Feta, Greek Olives and Couscous

The first time I made stuffed mushrooms they were filled with bacon and cream cheese.

That was the way I made them the 2nd through gazillionth time, too.

Why mess with a good thing, right?

Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… meh, one starts to get creative.

Which is when I discovered that getting creative with mushrooms is fun.

I use brown, cremini mushrooms for stuffing.

These can be a knife & fork starter with the tomato sauce, or skip the sauce and serve them as finger food.

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Stuffed Mushrooms with Feta, Greek Olives and Couscous

Print Recipe

An easy appetizer that works with or without the sauce.

• Author: Katie Zeller
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: First Course

Ingredients

Scale 1x2x3x

• 6 large mushrooms, (1 1/2 ” diameter, 4cm), cleaned, caps only
• 2 tsp olive oil
• 1 tsp Worcestershire sauce
• 2 tbs couscous
• 3 tbs chicken stock
• 2oz (60gr) feta, cut into small cubes
• 3 tbs chopped black, Greek olives
• 1/2 cup (4oz, 125ml) tomato sauce

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Instructions

• Heat chicken stock to boiling (microwave).
• Pour over couscous, cover, set aside for 10 minutes.
• Heat oil and Worcestershire in nonstick skillet over medium-high heat.
• Add mushroom caps and sauté until light brown, 3 – 4 minutes, turning once.
• Remove and place on a baking sheet
• When couscous is ready (liquid absorbed) stir in feta and olives.
• Spoon mixture into mushroom caps, dividing evenly.
• Bake in 375F (180C) oven for 10 minutes, until they are light brown.
• To finish: Heat tomato sauce in a small saucepan just until warm.
• When mushrooms are done remove from oven.
• Spoon some tomato sauce onto the bottom of 2 small plates. Add  mushrooms and serve.

Notes

You could use 1 or 2 larger mushrooms and bake a few minutes longer.

Keywords: stuffed mushrooms. feta

I would now regale you with witticisms and sophisticated banter but my mind is a complete blank.

I’ve had a dinner party for six, a book club meeting for 7, baked two cakes (TWO) and spent an entire day speaking French…. All in the last 5 days.

And I’ve been eating the leftover cakes…..

I never crave sweets and rarely bake. Christmas cookies and 2 or 3 cakes a year for parties is it for me. (I don’t count cranberry bread or pumpkin bread as they are only slightly sweet.)

After 4 days of having a slice of cake every day I find I am seriously craving the next piece. I can see how this could become a problem if it was easily available.

Thankfully, I’m a bit lazy and don’t like to bake.

I’ll have to make do with chocolate.

Salon du Chocolat is Saturday.

I think I can last until then…..