Sunday Small Bites: Sun-dried Tomatoes

The Sunday Slow Cooks  are a group of cooks from the slow travel community message board. We have been bakers, scoopers, soupers, and tossers (yes, I know that is a derogatory term in some parts of the world ! LOL) No we have taken on a new challenge - instead of each of us preparing the same recipe each week, we are preparing our own appetizer - or Small Bite - that uses a specific main ingredient. So far we have tackled shrimp and crab. This week Amy selected sun-dried tomatoes as the ingredient of the week.

When I was at the grocery store on Thursday I saw that they had a promotion on large mushroom caps - buy 1 package and receive a whack o' air miles. Of course I had to buy some. I don't care if I needed mushroom caps or not - if it was going to get me closer to a trip I was buying the flipping things!

Then I thought about combining them with the sun-dried tomatoes in some magical way. Through the power of google (although it may have been yahoo because I get MORE air miles when I use yahoo to search even though I despise it as a search engine . . . holy digression, Batman!)

Anyway. Where was I?

Oh yes. Through the searching about on the cobwebby corners of the internet I found a recipe for stuff mushroom caps that used sun-dried tomatoes, feta (which I needed to clear out of the fridge), and fresh herbs. MMM

Better yet, it was called Grecian Stuffed Mushrooms.

Given that we will be in Greece in less than two weeks now (pre-trip panic starting to emerge) it seemed a perfect fit.

I don't know if there is anything Grecian about these babies, other than the inclusion of feta and oregano, but let's just go with it shall we?

We had these last night with an amazing grilled mahi mahi dish that Paul pulled together (roasted pepper and orange relish and all) and they were great. In fact, so great that I was left wondering why I don't stuff mushrooms caps more often. I bet it has something to do with the fact that stuffed mushrooms were one of the first things that I perfected as a cook. Therefore they seems so 1980's to me.

Note to self . . . get over it. They're good!

As I made them I couldn't help reflect upon the fact that they are low-calorie, low fat (I used half-fat feta), AND vegetarian.

AND Tasty. More of my food myths tossed out of the darn window.

Enjoy!

Grecian Stuffed Mushrooms

10 sun-dried tomato halves, not packed in oil
2 Tablespoons olive oil
18 large mushrooms
3 medium shallots, peeled and finely chopped
1/3 cup plain bread crumbs
1 large egg, slightly beaten
1/4 cup fresh parsley, finely chopped
1 teaspoon fresh Greek oregano, finely chopped
1/2 cup feta cheese, finely crumbled

Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper or a baking mat.

Place dried tomatoes in a small bowl. Cover with hot water. Set aside to soak and soften for 5 mins. Drain, reserving 1 tablespoon soaking water. Finely chop tomatoes.

Remove stems from mushroom caps; set caps aside and finely chop stems.

In a small skillet heat oil until hot but not smoking. Add chopped mushroom stems and shallots. Cook until shallots are softened, about 4-5 minutes.

In a medium bowl combine the mushroom mixture, bread crumbs, egg , tomatoes, reserved tomato liquid, parsley, oregano, and crumbled feta. Stir to blend.

Stuff mushroom caps with the tomato mixture; place on prepared baking sheet.

Bake for 10-15 minutes.

Remove from oven and transfer mushrooms to a serving platter to serve immediately.

Comments

[Deborah]

Hey, Jerry! Great recipe. And as we all know, "Everything's Beta with Feta!" (go ahead and groan).
Happy trip planning. I'm envious.

[sandi @ the whistlestop cafe]

Bill would be eating mushrooms for a month if it would get a whack o' airmiles!
These look awesome. I am linking you up!

[Cindy Ruth]

These look really good. I haven't stuffed mushrooms in years either.

[María I.]

I love love mushrooms and eat them regularly but have never stuffed them. This looks so very good that I may make them for the very first time using your recipe.

[Annie]

I need to make these soon; they look great.

[Kayte]

Finally caught up around here...it was a lot of great reading, so thanks! I am stealing this recipe...anytime you want to put anything Grecian on a plate in front of me, I'm in.

[JDeQ]

I smiled and groaned just a wee bit Deborah. It is impossible to groan too muh when you're involved.

It is funny what we'll do to get airmiles isn't it Sandi? LOL

Isn't it funny how we seem to go in waves with the foods we're attracted to Cindy? I know I've gone more multicultural with my cooking but I guess it is time to bring back the mushrooms.

I should sent you my great recipe for crab stuffed mushrooms Maria. MMMM

Thanks Annie.

Kayte there is always lots to read. *smile* I am sure that more of Greece will 'appear' in our cooking when we return. *smile*