Friday, January 18, 2013

Broccoli Pot (Greek - Style Stuffed Mushroom)

This recipe is dedicated to all those readers how want to make a fast yet healthy food/ appetizer. Perk up any appetizer buffet or antipasto tray with these tempting stuffed mushrooms. You will love the aroma of this mini delights brimming with broccoli, feta cheese, garlic, and oregano.



 Makes 20 Serving

Preparation time: 20 minutes


Ingredient:

White Mushroom:                   20 pieces (Large)
Broccoli:                                 1 cup (finely chopped)
Yellow onion:                          1/2 cup (finely chopped)
Garlic:                                     2 large cloves (minced)
Dried Oregano:                       1/2 teaspoon
Black pepper:                         1/4 teaspoon
Feta cheese:                           4 tablespoon ( crumbled)
Salt to taste
Olive Oil



Method:
1) Clean the mushrooms and pat dry using a kitchen towel.
2) Remove stems from mushrooms carefully. Set stems aside.
3) Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a baking tray. Grill it at 200 degree C for 5 minutes.
4) For filling, Heat some oil in a pan. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano, salt, and pepper. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese..
5). Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Grill it with fan mode on at 200 degree C for another 5 minutes.
6) Serve hot with your favourite sauce/ ketchup.

BON APPETIT...