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Meatless Monday never sounded or tasted this good!
Preheat oven to 350 F.
Start by wiping the mushrooms clean with a damp paper towel. Next, using a spoon, scrape out the gills so the caps are hollowed and cleaned. Set the caps aside.
Heat a pan or stove-top grill over medium high heat.
Brush the underside (gill side) of mushroom caps with some olive oil and place on grill or pan. Cook for 3-4 minutes or until browned. Brush the tops of the caps with oil while the underside is grilling, then flip and grill the tops for 3-5 minutes. Place cooked mushroom caps gill side up, on a rimmed baking sheet and set aside.
In a small bowl, combine panko, feta, Parmesan, parsley and dried thyme.
In a small skillet over medium heat, cook the olives, tomatoes and scallion. You should not need any oil since the olives are likely to be oiled or seasoned already. Cook until the tomatoes just start to break down, about 3-4 minutes. Once cooked, pour this into the panko mixture and mix well to combine.
Spoon heaping tablespoons (1 1/2 tablespoons or so) into each mushroom cap. You may have mixture leftover, but that’s OK!
Bake for 20 minutes, then turn the broiler on high and broil for 3-5 minutes. Keep an eye on them so they do not burn.
The caps are done when the panko is browned and the cheese is melted.
Bake in the oven at 350 F for 10-15 minutes, or put in toaster oven for 5-10 minutes at 350 F. Microwaving will make them soggy.
- This can be served for two (2 caps/person) or it can be enough for 4 if used as a side dish or appetizer.
- You can also substitute the panko for the grain of your choice: cooked quinoa, rice, barley or couscous.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!