Stuffed Mushrooms with Tomatoes, Olives and Feta

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Stuffed Mushrooms with Tomatoes, Olives and Feta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
8 Prince mushrooms (or other wild mushrooms)
3 tablespoons olive oil
6 tomatoes
1 red onion
60 grams Feta
50 grams sliced pitted black Olives (in slices)
1 tablespoon chopped flat parsley
salt
freshly ground peppers
How healthy are the main ingredients?
FetaOliveolive oilparsleytomatoonion

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F) convection. Line a baking sheet with parchment paper.

2.

Clean the mushrooms with a damp cloth. Remove their stems and reserve for another use. Brush the mushroom caps on all sides with olive oil and place stemmed side up on the baking sheet. Bake until tender, about 15 minutes.

3.

Meanwhile, rinse the tomatoes, core and cut into quarters, remove seeds and dice. Peel the onion and cut into cubes. Crumble the feta. Mix together the tomato, onion, feta, olives and parsley and spoon into the mushroom caps. Season with salt and pepper and serve.