This was the side to our Morrocan Spiced Chicken with Fennel. Stuffed mushrooms are ALWAYS a hit in our home. Usually I use feta and parmesan, this time I stuck with goat cheese. I call them Mediterranean because I used some Greek flavors in them. The goat cheese is mixed with fresh dill and oregano and the finished mushrooms are drizzled with basically a reduced Greek salad dressing.
I don’t normally cook with fresh spices because they cost more and I can’t grow my own in my apartment without killing them. But my sister and I bought several for an herb photo shoot so I’m using them up. No we weren’t just being food nerds, she’s one of my many loved ones helping me revamp my blog. I’m going to move to Wordpress, hopefully in the next month. It’s just a lot more flexible and I have some specific ideas I want to incorporate that don’t work on blogspot. I guess I’m moving up in the blogging world! Fortunately I have some amazingly talented family to help me out. My sister Sharon is a graphic designer and is turning my dream design into a reality. My sister-in-law Heather is a great amateur photographer and is going to do a photo shoot of me cooking in my Mother-in-law’s beautiful kitchen. My husband Eric is a web designer and is doing all the code and things that I know nothing about. I’m so excited!
I’ve also been learning a lot about my photography. I have a tiny apartment so don’t have a good place to set up for photos, but I’m trying out different techniques and have a had a few great successes. I hope that as the days get longer I’ll have more light to take better pictures with.
Mediterranean Stuffed Mushrooms
serves 2-4
Ingredients
12 white mushrooms
¼ cup soft goat cheese
2 sprigs fresh dill
2 sprigs fresh oregano
½ tsp garlic powder
½ tsp onion powder
Instructions
Preheat oven to 350 degrees. Rinse mushrooms well and remove stems (save them in your freezer, I’ll tell you why soon!). Chop dill and oregano finely and mix with goat cheese, garlic and onion powder.
Fill the cap of each mushroom with goat cheese mixture. Place in a baking dish and bake for about 20 minutes or until mushrooms are dehydrated and cheese is slightly browned.
Ohh those look delicious! And it just so happens that I have all those ingredients in my fridge (expect for the fresh spices, I’m a dried kinda-girl). I know what I am having for dinner tonight! Thanks for the inspiration.
– Brittany
I love stuffed mushrooms and goat cheese is a definite favorite around here. This looks great!
Good luck with the switch to wordpress!
Wow those look wonderful!
Your photos always look good 🙂 like stock photography!