Recipe: Mushrooms Filled with Feta Cheese and Pine Nuts

MUSHROOMS FILLED WITH FETA CHEESE AND PINE NUTS

1 pound small fresh white mushrooms
3 tablespoons olive oil, divided use
1/3 cup chopped onion
2 teaspoons finely chopped garlic
1/3 cup pine nuts, toasted
1/2 teaspoon oregano leaves, crushed
1/8 teaspoon ground black pepper
4 ounces crumbled Feta (plain or flavored) or goat cheese (about 3/4 cup)

Heat oven to 400 degrees F.

Remove mushroom stems. Chop stems (makes about 1 cup); reserve.

In a medium bowl, place caps; toss with 1 tablespoon of the oil.

On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes.

Meanwhile, in a small skillet, over medium heat, heat remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom stems; cook and stir until stems are tender and liquid evaporates, about 5 minutes.

Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in Feta until mixture is well blended.

Turn mushrooms over; stuff with cheese mixture.

Bake until heated through, about 15 minutes; serve hot.

Makes 40 appetizers
Source: The Mushroom Council