Recipe for 3-4
Ingredients:
12 whole fresh mushrooms
4 tablespoons olive oil
1 medium onion thinly chopped
4-5 large tomatoes skinned and finely chopped
1/2 cup red wine (preferably dry)
1/2 cup grated feta cheese
1/3 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon oreganon
12 whole fresh mushrooms
4 tablespoons olive oil
1 medium onion thinly chopped
4-5 large tomatoes skinned and finely chopped
1/2 cup red wine (preferably dry)
1/2 cup grated feta cheese
1/3 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon oreganon
Preparation:
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Add chopped onion and chopped mushroom stems to the pan and fry until the onion gets glossy. Season with salt, pepper and oregano. Add the tomato. Stir and let cook for 10 minutes on low heat. Add the wine and cook until it becomes a thick sauce. Stir occasionally while cooking.
Preheat oven to 180oC. In a griddle place a baking sheet. Arrange the mushroom caps on prepared sheet. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Try to get as less possible liquid from the sauce as you can while you are stuffing. On top of the stuffed mushrooms scatter with your fingers the feta cheese, and brush them with the remaining olive oil.
Bake for 20 minutes in the preheated oven, or until the feta cheese starts to get a brownish colour.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Add chopped onion and chopped mushroom stems to the pan and fry until the onion gets glossy. Season with salt, pepper and oregano. Add the tomato. Stir and let cook for 10 minutes on low heat. Add the wine and cook until it becomes a thick sauce. Stir occasionally while cooking.
Preheat oven to 180oC. In a griddle place a baking sheet. Arrange the mushroom caps on prepared sheet. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Try to get as less possible liquid from the sauce as you can while you are stuffing. On top of the stuffed mushrooms scatter with your fingers the feta cheese, and brush them with the remaining olive oil.
Bake for 20 minutes in the preheated oven, or until the feta cheese starts to get a brownish colour.
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