My world is all about simple recipes, that kick taste into a depth that just kills it! Today’s recipe is a for a Stuffed Portabella Cap With Black Olives and Feta Cheese. Olives are a big deal in my home and meatless meals rule the refrigerator. Olives deliver a fantastic flavor eaten solo or tossed into a recipe.
Every time I see olives, my creative recipes just start to flow, so it’s time to cook. My family has passed recipes down from generation to generation and I treasure each one every time I take it out of the old recipe box and use it.
My grandmother had a passion for creative recipes and her ability to curate a recipe that offered fresh taste with hints of other tastes made her amazing to me! As I sit here reflecting on my grandmother’s recipe of Stuffed Portabella Caps with black Olives and Feta Cheese. It’s time to lavishly live a new recipe out loud, and taste Portabella mushrooms, as they have so much to offer an so easy to prepare.
Stuffed Portabella Caps
You will need to prepare your rice ahead of time and you will need to clean the gills off of the Portabella Mushrooms. Rinse the mushroom, pat dry and continue preparation. Anything that can be done ahead will save you time, like draining and rinsing black olives and chopping, pre-grating the lemon zest, etc.
Once you have your caps cleaned and dried, its time to cook, are you ready? Gather all your ingredients before you start and make sure to preheat your oven.
The golden rule of shopping, “a well stocked pantry always has a can of olives in it” because we all need a strong, quick, and creative accent or base ingredient for a meal from frittatas to stuffed mushrooms. The recipe is perfect for eating as a side dish, an appetizer or bringing along to a party. The taste is unimaginably delicious because the lemon zest truly kicks this up.
Lavishly live food out loud, and tell me what you use olives for in your recipes.
Looking for more great recipes?
Arugula Salad with Roasted Red Peppers