Feta Cheese and Herb Stuffed Mushrooms
These stuffed mushrooms burst with flavor. Served hot, warm or cold they hit all the marks of a perfect appetizer. The salty feta and earthy mushroom flavors play nicely off each other while the thyme, shallot and chives have a brightness to awaken the taste buds all rounded by the wonderful crispy panko crust.
Ingredients
- Large White Button or Cremini Mushrooms, de-stemmed · 24
- Sheep’s Milk Feta Cheese · 7 ounces
- Fresh Chives, chopped · 1 tablespoon
- Shallot, minced · 1
- Panko Bread Crumbs · 8 ounces
- Herbie’s Thyme Leaves (rubbed), chopped · 1 tablespoon
- Butter, melted · 4 ounces
- Olive Oil · 1 tablespoon
- Salt and Pepper to taste ·
Instructions
Pre heat oven to 375 degrees.
Start by washing or brushing the dirt off of all the mushrooms and removing their stems. Save the stems for the filling.
Finely chop the stems from the mushrooms, and chives.
Mince the shallot.
In a medium sauté pan heat 1 tablespoon of olive oil, once it is shimmering and hot add the minced shallot and cook for 1 min.
Add the chopped stems to the pan and cook until the mushroom has softened.
Remove from the heat and season with salt and pepper then add both the thyme and chives.
In a medium mixing bowl add the Feta cheese and the mushroom mixture. Stir with a spoon until the cheese is well incorporated with the mixture.
In a separate bowl combine the breadcrumbs with the melted butter and Herbie’s Thyme Leaves. Mix until all the breadcrumbs are coated with butter.
Stuff the 24 mushroom caps with the feta cheese mixture and pack the breadcrumbs on top of each one.
Place on a sheet pan or cookie sheet and bake until the mushrooms are golden brown and the mushrooms and cooked through. About 15-20 min then serve with Embrace Grenache.
Chef Tommy’s Tips:
- If you are rinsing the mushrooms instead of brushing them, make sure that you allow them to dry before you bake them.
