Stuffed mushrooms don’t always have to be heavy. Mmmm, remember those ham and cheese ones we made…. wait, where were we? Oh yes, lighter stuffed mushrooms that star tomatoes. What’s great about these mushrooms is the filling and caps are cooked separately. The caps can go in the oven, while the filling is being prepped.
This is our last recipe of tomato week. We hope you’ve enjoyed it as much as we have. Our tomato plants are still producing though… maybe we should have had a tomato month. Stay tuned.
Stuffed Mushrooms with Tomatoes
- 1 lb fresh button mushrooms
- 2 tbsp olive oil
- 2-3 tbsp diced red onion, about half of a medium onion
- 4 Romas tomatoes, diced
- 2 tbsp salted or regular capers
- 2 ounces crumbled feta
- 2 tbsp chopped fresh oregano
- salt/pepper to taste
Wash mushrooms and remove stems from caps. Use a tablespoon of olive oil to grease a large cookie sheet and place the mushrooms, stem side up, on the pan. Roast at 350 until tender and the juices are released, about 15-20 minutes. While the mushrooms are baking, dice up stems and your other vegetables. Heat the remaining olive oil in a large saute pan. Throw in the onions and saute until tender and starting to brown, about five minutes. Add diced stems and cook until tender, about 3-5 minutes. Throw in tomatoes and cook until juices are released. Remember to check the caps in the oven as you’re cooking the filling. They might be ready first. If so remove them from the oven and let them cool slightly as you finish the filling. Once the tomato filling is cooked down, remove from heat. Stir in capers, feta and oregano. Taste and adjust seasoning as needed. Remember the feta and capers are salty, so add salt last. Divide filling among the mushrooms, mounding slightly on top. Serve warm.