Categories: Sides
Ingredients
- 20 large fresh mushrooms, 1- 1/2 to 2 inches in diameter (about 1- 1/2 pounds)
- Nonstick cooking spray
- 1 cup finely chopped broccoli
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 3 tablespoons crumbled feta cheese
- 2 tablespoons fine dry bread crumbs
Directions
- Clean mushrooms. Remove stems from mushrooms. Set stems aside. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Place mushroom caps, stem sides down, in a 15×10×1-inch baking pan lined with foil. Bake in a 425°F oven for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
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Meanwhile, for filling, chop enough of the mushroom stems to make 1 cup. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add the 1 cup chopped mushroom stems, the broccoli, onion, garlic, dried oregano (if using), salt, and pepper to hot skillet. Cook and stir for 5 to 10 minutes or just until tender and most of the liquid is evaporated. Stir in feta cheese, bread crumbs, and fresh oregano (if using).
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Place mushroom caps, stem sides up, in the same baking pan. Spoon the broccoli mixture into mushroom caps. Bake in the 425°F oven for 8 to 10 minutes more or until heated through.