Roasted Olive and Feta Stuffed Mushroom Caps
This easy stuffed mushroom cap recipe is an appetizer loaded with BIG flavor from feta cheese, ripe green olives, and roasted red peppers.
Ingredients
- 1 package of baby portabella or white mushrooms cleaned and prepared for stuffing
- 1 cup California ripe green olives
- 4 garlic cloves smashed
- 3 sprigs thyme
- 1 sprig rosemary
- 1/4 cup olive oil
- 1 teaspoon Calabrian red pepper flakes
- 1 cup feta cheese
- 1/2 cup chopped roasted red peppers diced small
- 1/4 cup fresh flat-leaf parsley chopped
Instructions
- Preheat oven to 425F.
- On a baking sheet, mix olives, garlic cloves, herbs, and olive oil. Bake for 20 minutes.
- Prep the mushrooms and place them on a parchment-lined baking sheet.
- Once the olives have roasted, remove the pan from the oven and allow them to cool slightly. Chop the olives and herbs into small pieces.
- Combine the olives with the roasted red peppers and feta cheese, along with any olive oil remaining on the pan.
- Spoon the mixture into the mushrooms and bake for another 20 minutes.
- Sprinkle with parsley and serve immediately.
Nutrition
Calories: 93kcalCarbohydrates: 2gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 402mgPotassium: 43mgFiber: 1gSugar: 0.1gVitamin A: 296IUVitamin C: 5mgCalcium: 75mgIron: 0.4mg
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