I had a brick of feta left over from the spanakopita exercise so I whipped up a delicious appetizer on Sunday for cocktail hour. Unfortunately, I didn’t photograph it – next time! I made up the recipe per cap, so it’s easy to extrapolate!
Ingredients:
- 2-3 mushroom caps per person (about 2″ in diameter works well for appetizers or 1″ for bite-size portions
- 1 tbsp greek feta per cap (1 tsp per cap for bite-size portions)
- 1 tsp plain fat free yogurt (1/2 tsp per cap for bite-size portions)
- finely minced garlic to taste (I used 2 cloves roasted garlic that I mushed to a paste for five 2″ caps)
- 1/8 tsp finely crumbled Pancetta that has been crisped per cap
- finely shredded lemon zest (very small amount)
- finely minced parsley, to taste
- salt and pepper, to taste
Directions:
- Preheat oven to 350F. Line a baking sheet with parchment (choose one with sides as the mushrooms exhale an enormous amount of water).
- Crumble feta, add all ingredients and mix to a creamy consistency (something that will hold its shape)
- Clean mushrooms and remove stems (save for soup or discard).
- Stuff each cap densely with the mix so that it’s just to the top of the mushroom.
- Bake for 10-15 minutes until mushrooms are soft and the feta is lightly golden in colour.
- As an appetizer, serve on a bed of arugula drizzled with a lemon olive oil dressing, or just as bite-sized caps as hors d’oeuvres.
