Pecan, Craisin, and Feta Stuffed Portobellos

Yeah, I know what you are thinking...those stuffed mushrooms look pretty darn tasty, right? Well, I can tell you that they were...for the five minutes they lasted! 

I have always loved mushrooms, pretty much of any variety, and I used to order stuffed mushrooms regularly when out dining before I was gluten-free. Then, after I was diagnosed ordering stuffed mushrooms—in most restaurants—was no longer possible. Personally, I don't even know why breadcrumbs need to be involved, do you? These little bad boys are breadcrumb-free, and so full of flavor, you won't even miss our little evil counterpart. 

These stuffed mushrooms have a few of my favorite ingredients in them that pack a good punch on the flavor meter; feta cheese, Craisins®, and pecans. The feta cheese brings the salty, the Craisins® bring the sweet, and the pecans bring the crunch! Now that is what I call a perfect trifecta! 

The feta cheese I used in this recipe is not your ordinary feta that you get in the grocery store that is hard, dry, and crumbly. That is what most of the feta that you will find is like on the market today. Well, being half Greek, I can say I know what REAL feta is supposed to be like. First of all, it should always be found in a salty brine. Second, the feta should never be dry, it should be creamy, and soft. At least, that is the kind of feta I have always known. To my surprise, I recently found the feta pictured below at my neighborhood Hannaford, and it's really quite good. I recommend it hands down to all the other store bought feta varieties, even those ones that you may find in a brine. They are just not creamy enough for my taste. This feta, made by Ezra's is fantastic! It's a little more expensive than the others, but totally worth it.

I had these stuffed mushrooms for dinner tonight since I was eating late, but these also could be served as an appetizer at any gathering. They are sure to be a hit! They are super simple, and easy to make. Kalí óreksi! (Enjoy!)

Pecan, Craisin®, and Feta Stuffed Mushrooms

Ingredients:
6 medium portobello mushrooms, cleaned, and stems removed and reserved
1/4 cup pecans, chopped
1 tablespoon Craisins®, chopped
2 cloves fresh garlic, finely chopped
2 tablespoons Ezra's Feta Cheese Cubes
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper
1 tablespoon olive oil

1/2 cup gluten-free chicken, or vegetable stock

Directions:
Preheat oven to 350°.

Clean mushrooms with damp paper towel, and remove stems. Place in a baking dish, top down.

Chop mushroom stems, pecans, Craisins, and garlic and place in a small mixing bowl. Add oregano, and parsley to the mixture, then season lightly with salt and pepper. 

Put olive oil in a small skillet over medium heat. Once oil is hot, add mushroom mixture, and cook for about 5 minutes, stirring often, just until the pecans are lightly toasted. Remove from heat. Pour mixture back into bowl and let cool for 5 minutes. Add feta and mix until combined.

Stuff each mushroom with filling. (Be generous, there is plenty to go around.) Pour chicken, or vegetable stock into the bottom of baking dish.

Place stuffed mushrooms in oven preheated to 350°. Bake for 30 minutes, basting with spoonfuls of stock from bottom of baking dish every 10 minutes. Remove from oven and serve immediately.

Makes 2 servings.
This recipe is gluten-free, and can easily be made vegan by using vegetable stock and omitting the feta cheese.