A delicious gluten-free light alternative to the usual stuffed mushroom recipes. It makes a great entrée or use small button mushrooms as appetizers. I bought these gorgeous Portobello mushrooms yesterday, they are the brown large ones, but you can most definitely use large button mushrooms instead. Feel free to experiment with goat feta or sheep feta. I used a light Australian feta for this dish.
Serves 6 as an entrée
Preparation time 20 minutes
Cooking time 30 minutes
12 large Portobello mushrooms
1 cup of chopped fresh spinach
1 chopped sprig shallots
1/3 cup walnuts
1/2 cup crumbled light feta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons parmesan cheese
10 Kalamata black olives finely diced
3 table-spoons fresh light cream
2 table-spoon olive oil
a pinch of cracked black pepper
Soak walnuts in a cup of cold water for about 10 minutes. In the mean time remove stems from mushrooms by holding mushroom cup in the palm of your hand and removing the stem with the other, it just snaps off. Wipe mushroom cups with paper towel, and put aside. Wash stems, dry and dice. Drain walnuts and use a pestle and mortar to crush them. Make sure you leave some chunky pieces, not too big though. In a pan put olive oil, add mushrooms and spinach. Stir for a couple of minutes until soft, add the olives, shallots and walnut. Stir for another minute. Add feta, mozzarella,cream, parmesan and black pepper and stir. You really don’t need salt because olives are salty enough but taste and adjust if you like.
Put 1 heaped table-spoon of filling in each mushroom cup. Bake in a moderate oven until soft and golden on top. About 20-30 minutes depending on size of mushrooms.