Stuffed Feta Mushroom Caps
INGREDIENTS:
1 cup Kryssos Crumbled Peppercorn Feta Cheese
20 large button or cremini mushrooms
1/4 cup breadcrumbs
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Fresh lemon juice (optional, for garnish)
DIRECTIONS:
Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the chopped mushroom stems, garlic, and onion to the skillet. Cook until the vegetables are softened and any liquid has evaporated, about 5-7 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked mushroom mixture with the crumbled feta cheese, breadcrumbs, and chopped parsley. Season with salt and black pepper to taste.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil. Spoon the feta mixture into each mushroom cap, pressing down slightly to ensure the filling is well-packed.
Arrange the stuffed mushroom caps on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
