30 large mushrooms
1 tablespoon butter
1 tabelspoon olive oil
1 small shallot, finley chopped
1 teaspoon chopped fresh rosemary
2 tabelspoons white wine
½ cup seasoned Panko breadcrumbs
½ cup crumbled feta cheese
¼ teaspoon salt
pepper to taste
grated Mizithra cheese or parmesan cheese for topping
Remove stems from mushrooms and chop fine. Place the mushrooms top down, on a buttered baking dish or cookie sheet. Sauté the chopped mushroom stems, shallots and rosemary in the butter and olive oil over medium heat. Add wine and simmer for a few minutes. Off the heat and add the breadcrumbs, crumbled feta, salt and pepper. Mix well. Fill each mushroom cap with mixture and sprinkle with grated Mizithra or parmesan cheese. Bake at 350° for 15-20 minutes.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!