Lemon-Herb Feta Stuffed Mushrooms
The old-school stuffed mushroom gets a fresher, brighter point of view: roasted mushroom caps, feta, lemon, herbs and a glossy balsamic finish. They disappear at a party, but they are just as good next to a grilled steak and a glass of something cold.
Ingredients
Method
- Heat the oven to 400°F. Toss mushroom caps with 1 tablespoon of Ellbee's Basil Olive Oil, salt and pepper. Roast cap-side down for 8 minutes to release their extra moisture.
- Mix feta, cream cheese, chives, lemon zest, Ellbee's Lemon Zest Gourmet Garlic and parsley until creamy but still textured. Turn the mushroom caps over, fill generously and roast until warm and lightly golden, 8 to 10 minutes more.
- Warm Ellbee's Champagne Balsamic Vinegar in a small pan until it begins to thicken. Plate the mushrooms, drizzle lightly and finish with the remaining Basil Olive Oil and fresh parsley.
Notes
Time: 30 min
Kitchen tip: Roasting the empty caps first is the small step that keeps the filling creamy instead of watery.
