These versatile Stuffed Mushrooms make the perfect appetizer, side dish, or even main vegetarian entree! Hearty and filling, you won’t miss out on the usual meat-stuffed mushrooms we’ve grown accustomed to eating. These delectable stuffed mushrooms have become a favorite in our house because not only are they easy to prepare but they can also be made ahead of time and popped in the fridge until you’re ready to bake them! Whichever way you decide to serve them, we know you will enjoy them and they will be a hit!
Stuffed Mushroom Ingredients
- Button or portobello mushrooms
- Israeli couscous
- Feta cheese
- Kalamata olives
- Green onion
- Fresh dill
- Olive oil
- Salt & pepper to taste
How to Prep the Mushrooms
It’s important not to submerge the mushrooms in water when cleaning. Mushrooms are like sponges and, when submerged, will absorb too much water. What happens if they retain too much water? The mushrooms will be more difficult to brown, and they will release too much liquid. Instead of dunking them, wet a paper towel and gently wipe away any dirt. Remove the stem from each mushroom and discard. Next, using a spoon, remove any excess gills from the mushrooms.
Making the filling For the stuffed mushrooms
It takes just a few minutes to make the delicious filling for the mushrooms. To add more depth and flavor to the couscous, we chose to toast it lightly in extra virgin olive oil before cooking it according to the package directions. It’s simple to do: just add a few tablespoons of olive oil to a saucepan over medium heat, toss in the couscous and stir to toast for 3-4 minutes. That’s all there is to it. The couscous will turn a delightful golden brown color. Continue by chopping the Kalamata olives, green onions and dill. In a bowl, combine the cooked couscous, feta cheese, olives, green onion, dill, salt & pepper. Your filling is now ready to add to the mushrooms.
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Stuffing the Mushrooms
Evenly space each mushroom cap onto a parchment-lined rimmed baking sheet. Using a teaspoon, fill each mushroom as full as you can with the couscous mixture. Depending on the size of your mushrooms the amount may vary. After stuffing the mushrooms, drizzle them with olive oil. If you’re not ready to cook your stuffed mushrooms, place them in the refrigerator to bake later on in the day. We just love things that can be made ahead of time!
If you’re ready to bake the mushrooms, place the baking sheet in a preheated 350 degree oven for 15 minutes or until mushrooms are soft. Remove from the oven and you’re ready to serve these little bites of scrumptiousness!
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Stuffed Mushrooms
Ingredients
- 24 button or portobello mushrooms or 5-6 large portobello mushrooms
- 1 cup Israeli couscous cooked
- ¼ cup feta cheese crumbled
- ¼ cup Kalamata olives pitted
- 1 green onion finely chopped
- 1 tbsp fresh dill
- drizzle of olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Clean the mushrooms by wetting a paper towel and wiping off any dirt. Remove the stem from each mushroom and discard. Next, remove any excess gills from the mushrooms by using a spoon to scrape them out.
- Toast the couscous by adding a couple tablespoons of olive oil to a saucepan, add in the couscous and on medium heat stir until the couscous is golden brown. Now cook the couscous according to the package directions.
- While the couscous is cooking, chop the kalamata olives, green onions and dill. In a bowl combine cooked couscous, feta cheese, olives, green onion, dill, salt & pepper.
- Line a baking sheet with parchment paper and evenly space each mushroom cap on the sheet. Mushrooms contain a lot of water which releases during baking so when choosing your baking sheet make sure you use one that is rimmed.
- Fill each mushroom with a teaspoon of filling. Depending on the size of your mushrooms the amount may vary. Top each filled mushroom with a few drops of olive oil.
- Bake mushrooms in the oven until soft, about 15 minutes. Remove from the oven and serve immediately as a tasty appetizer or side dish to accompany your main course.
Notes
- For a gluten-free version, substitute with quinoa instead of couscous.
- This recipe would make a perfect entree for vegetarians by using large portobello mushrooms. The amount of filling should fill about 5-6 portobello mushrooms.
