mediterranean-style stuffed mushrooms
Made this yummy goat cheese filling for some stuffed mushroom caps. The garlic croutons add a saltiness to the filling so use salt sparingly. Made for RSC.
prep time
15 Min
cook time
15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 12 - small to medium size baby bella mushroom caps (stems removed and saved for later use)
- 5 ounces plain goat cheese, mashed
- 4 tablespoons canned diced tomatoes, drained through a sieve and then on paper towels (reserve juice)
- 1/4 cup ground garlic croutons
- 2 tablespoons reserved tomato juice
- 2 tablespoons diced kalamata olives
- - parmesan cheese for topping mushrooms while under the broiler
How To Make mediterranean-style stuffed mushrooms
-
Step 1Wipe off mushrooms and remove stems. Place mushrooms on a baking sheet and bake at 325 degrees F for 10 minutes. Pour off any moisture that has accumulated.
-
Step 2Meanwhile, combine goat cheese, tomato, Kalamata olives, ground croutons and juice from tomatoes. Mix thoroughly.
-
Step 3Use one heaping tsp. of cheese mixture to fill each mushroom cap. Sprinkle with parmesan cheese and broil until cheese melts and mixture is heated through.
-
Step 4Serve warm and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cheese Appetizers
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Low Carb
Ingredient:
Dairy
Method:
Bake
Culture:
Mediterranean
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes