Everyone likes a snack while they are waiting for the big holiday dinner to get finished. I like to set up what I call a snack table, complete with some boiled shrimp, cocktail sauce and lemon wedges, an antipasto platter with different meats, olives, and marinated artichoke pieces, and something warm like stuffed mushrooms. The stuffing can be prepared a day in advance, so that on the big day you only have to stuff the mushroom caps and stick them in the oven for a few minutes. The number of stuffed mushrooms varies according to the size of your mushrooms, but try to buy mushrooms that are especially packaged for stuffing, or if you can’t find those in your local supermarket, try to get ones that are on the large size.
*I CAN’T LIVE WITHOUT* Aleia’s Real Panko Original Bread Crumbs These are the best gluten free bread crumbs that I have found on the market. They come in three flavors (in my area) Original, Salt & Pepper, and Italian. I always have some original flavor around when I need a plain bread crumb, and I like to keep a container of either Italian or Salt & Pepper as well when I feel like breading chicken or eggplant. They have a nice crunch, and don’t tend to get soggy like other brands of gluten free crumbs.
GREEK STUFFED MUSHROOMS
- 10 TO 12 Large (2 1/2″) Mushrooms
- 3 Tablespoons Olive Oil, divided
- 1/2 Cup Finely Chopped Onion
- 1 Large Garlic Clove, Finely Chopped
- 4 oz. (approximately 4 cups) Chopped Fresh Baby Spinach Leaves
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly Ground Pepper
- 1 teaspoon Dried Oregano
- 3/4 Cup Gluten Free Panko Bread Crumbs (or regular unseasoned gluten free bread crumbs if Panko are not available)
- 3/4 Cup Crumbled Feta Cheese
- 10 Kalamata Olives, Pitted and Finely Chopped
- Freshly Grated Parmesan Cheese
Heat oven to 400. Wipe the mushrooms with a moist paper towel, cleaning any foreign matter from caps and stems. Remove stems and finely chop enough to make 1 cup. Peel excess mushroom from where the stem was removed, to open up the area for stuffing. Place 1 Tablespoon olive oil in a baking dish, and place mushroom caps in pan.
Place the remaining 2 Tablespoons of olive oil, onion, garlic and chopped mushroom stems in a large skillet.
Turn heat to medium high and saute until onions are soft, and mushroom liquid is almost evaporated. Stir in chopped baby spinach and stir until spinach is wilted. Add salt, pepper, and oregano, stirring to combine. Remove from heat.
Stir in gluten free Panko bread crumbs, feta cheese, and olives. Stuff mushroom cavities generously with the stuffing mixture, and grate Parmesan cheese over the top. Bake for 25 minutes until heated through, and stuffing starts to brown.
Makes 10 to 12 Mushrooms depending on size.
I hope you will make these Greek Stuffed Mushrooms part of your holiday tradition, as they are part of mine. Enjoy being together with friends and family, and enjoy a little taste of the Greek Islands as well.
Hugs & Enjoy,