Mediterranean Style Stuffed Mushrooms

Love these meaty little guys!  When the rest of my family is having steaks or burgers for dinner, I opt for these delicious main dish stuffed mushrooms.  They are great on their own, but even better served over hot whole wheat linguine or fettuccine tossed with oil and parsley.  Mmmm.

There are so many wonderful things to say about portobello mushrooms; sliced, chopped, grilled, baked, sauteed, stewed, or stuffed, they are easily my favorite mushroom.  And really, the caps can be stuffed with pretty much any tasty concoction you can devise.  These are my "Mediterranean" version.

When shopping for them, do try to find them in bulk bins in the produce section so you can choose wisely; all too often the mushrooms wrapped in plastic tend to be slimy or moldy.  When choosing, look for firm, unwrinkled caps with a good, earthy fragrance. Avoid the ones that look a little dried out and shrively, or smell moldy (or like they've just returned from the swamp).  I store my mushrooms (all fresh ones) in a brown paper bag (such as a lunch bag) in the driest part of my refrigerator, and I only buy as many as we'll need for that week.  In my experience, leaving them in any plastic type packaging leads to moisture issues, which can result in either a slimy, stinky mushroom or a dried out mushroom, but the paper bag allows them to breathe and absorbs excess moisture.  However, be careful where you store them - if you store them in a high moisture area, they will deteriorate quickly because the bag will also take on the moisture of the foods around it.  When you are ready to use the mushrooms, use a damp towel (paper or otherwise) and gently wipe the mushroom clean.

Mediterranean Style Stuffed Mushrooms
serves 4

• 4 oz feta cheese
• 6 kalamata olives, pitted and chopped
• 2 Tbs sundried tomatoes, chopped
• 2 Tbs fresh basil, finely chopped
• 2 Tbs onion, finely chopped
• 1 large clove garlic, minced
• 1 Tbs olive oil
• 4 medium size portobello caps (about 8-10 oz), stems removed and wiped clean
• Grated Parmesan cheese

Preheat oven to 375F.  Lightly oil a shallow baking tray.

In a small bowl, combine the feta, olives, tomatoes, basil, onion, and garlic.  Mix well.

With a small spoon, carefully scoop out the gills of each mushroom, like this:

Using a pastry brush, baste each mushroom inside and out with the olive oil.  Place on the prepared baking tray.
Divide the cheese mixture evenly between the mushroom caps.  Top with grated Parmesan cheese.

Bake in preheated oven 12-15 minutes, or until mushroom is tender and cheese is just beginning to brown.

Serve immediately.