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.
Stuffed Mushrooms with Feta
Total time: 30 minutes
- 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
- 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.
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…..