Archive for November 10th, 2008

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!


  • 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


  1. Preheat oven to 350F. Line a baking sheet with parchment (choose one with sides as the mushrooms exhale an enormous amount of water).
  2. Crumble feta, add all ingredients and mix to a creamy consistency (something that will hold its shape)
  3. Clean mushrooms and remove stems (save for soup or discard).
  4. Stuff each cap densely with the mix so that it’s just to the top of the mushroom.
  5. Bake for 10-15 minutes until mushrooms are soft and the feta is lightly golden in colour.
  6. 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.

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