Greek Stuffed Portobellos
Author: 
Recipe type: main dish, appetizer, sides
Cuisine: vegetarian, Greek inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2 (2 caps per person); or serves 4 (1 per person as side dish or appetizer)
 
A taste of summer no matter the season.
Ingredients
  • 4 medium to large Portobello mushroom caps
  • 2 teaspoons olive oil
  • 1½ cups Panko bread crumbs (or couscous, quinoa, barley, or rice - your grain of choosing)
  • ½ cup Feta cheese, crumbled
  • 2 tablespoons Parmesan cheese, grated
  • ¼ cup fresh parsley leaves, finely chopped
  • 1 teaspoon dried Thyme
  • 1 Roma tomato, chopped
  • ½ cup Kalamata olives, roughly chopped
  • 1 stalk scallion, chopped
Instructions
  1. Preheat oven to 350.
  2. Start by wiping the mushroom caps clean with a damp paper towel. Next, using a spoon, scrape out the gills so the underside of the mushrooms are clean.
  3. Heat a pan or stove top grill on your stove, brush the underside edges of the caps with the olive oil, then grill gill-side down for 3-4 minutes. Brush the tops, then flip and grill the tops for 3-4 minutes. Transfer to a baking sheet gill-side up, and set aside.
  4. In a small bowl combine Panko, freshly chopped parsley, Feta cheese, Parmesan cheese and dried thyme. Set aside.
  5. In a small pan or skillet cook olives, tomato and scallion until warmed through and tomatoes just start to break down. You shouldn't need any oil since the Kalamatas are oiled already. When finished, pour into the Panko mixture and mix everything together until combined.
  6. Spoon a heaping tablespoon of mixture into each mushroom cap.
  7. Bake stuffed mushrooms at 350 for 20 minutes. Then turn broiler on high and broil for 3-5 minutes. Keep an eye on them so they don't burn.
  8. Mushrooms are done when Panko is toasted and cheese is melted.
  9. Serve immediately.
  10. Reheating instructions: Bake at 350 for 10-15 minutes or until warmed through, or heat in toaster oven for 5-10 minutes.
  11. Serves 2 (2 caps/person) or Serves 4 (1 cap/person as side dish or appetizer)
Recipe by Not A Leaf at http://notaleaf.com/greek-stuffed-portobellos/