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Categories:
portabella mushroom caps Feta cheese black olives cumin paprika salt pepper parsley garlic olive oil balsamic vinegar tomato olive oil
Viewed: 61 - Published at: 2 months agoIngredients
- 4 portabella mushroom caps
- 12 ounces feta cheese (crumbled)
- 1 (15 ounce) can black olives (chopped)
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1 teaspoon parsley
- 1 minced garlic clove
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 beefsteak tomato
- 2 tablespoons olive oil (brush on mushrooms)
Method
- Wash the mushroom caps and cut off and chop the stem (set aside for use in the stuffing).
- Brush mushrooms with olive oil and arrange on baking sheet.
- Bake at 350 degrees for 10 minutes; set aside to cool slightly.
- Mix together remaining ingredients.
- Stuff mushroom caps with filling.
- Place one slice of tomato on each cap.
- Bake at 350 degrees for 10 minutes.
- Eat warm.
