Greek Stuffed Mushrooms

Here's A Greek-Inspired stuffed shroom I like.

12 large mushrooms
olive oil
1 large tomato -- seeded and chopped
1/4 cup black olives -- chopped (optional)
2 tablespoons fine dry breadcrumbs
2 tablespoons feta cheese -- crumbled
1-2 cloves garlic -- minced
1/2 teaspoon dried oregano -- crushed
S&P, to taste

Preheat oven to 425F. Lightly coat a baking pan with cooking spray.

Clean shrooms. Remove stems from mushrooms and discard. Brush outsides of mushroom caps lightly with olive oil. Place, stem side down, in prepared pan. Bake for 5 minutes. Drain mushroom caps, stem sides down, on a double thickness of paper towels. Drain all liquid from pan.

Mix together tomato, olives, bread crumbs, feta, garlic, oregano, S&P.

Spoon mixture into mushroom caps. Place stuffed mushroom caps in the prepared baking pan. Bake uncovered, about 10 minutes or until mushrooms are tender and heated through.

http://www.bhg.com/recipe/appetizers-snacks/greek-style-stuffed-mushrooms/

This will go great with the leg of lamb I'm planning to cook this Spring!

With a side of rice pilaf or orzo, too!

Lee

I made these tonight to go with my Pastitio. http://www.netcookingtalk.com/forums/showthread.php?t=21565

I made three versions of the recipe: some with no olives, some with ripe black olives, and some with Greek kalamata olives.

The ones with the kalamatas were by far the best!

Lee