These olive and feta stuffed mushrooms are elegant enough to wow any party guest but easy enough to be made in a hurry. Check out this waste-busting appetizer recipe from the Mushroom Council!
● 20 white button mushrooms (about 16 ounces)
● 4 tablespoons extra virgin olive oil, divided
● 2 cloves garlic, minced
● 1 cup green olives, pitted and diced
● 1/2 cup Kalamata olives, pitted and diced
● 1/4 cup diced red onion, divided
● 3 tablespoons hummus
● ¼ cup crumbled feta cheese
● Chopped parsley for garnish
Preheat the oven to 400°F.
Remove stems from the mushrooms. Finely chop the stems and set aside. Use 2 tablespoons of the olive oil to rub each mushroom cap. Place the mushrooms top side down in a 9 x 13-inch baking dish. Bake for 10 minutes.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and the chopped mushroom stems. Cook until the stems soften, about 3 minutes. Stir in the green and Kalamata olives. Cook for 1 more minute. Stir in half of the red onion and cook for 1 minute. Remove from the heat and stir in the hummus.
Use a spoon to fill each mushroom cap with an equal amount of stuffing. Return to the oven and bake for 10 more minutes, until the mushrooms are tender.
Sprinkle the remaining onion, feta cheese and parsley before serving warm.
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