Stuffed Portabella Cap With Black Olives and Feta Cheese

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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.

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Stuffed Portabella Cap With Black Olives and Feta Cheese

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Ingredients

  • 6 Baby Portabella Mushroom Caps - with gills and stem removed
  • 1 Tbsp Lemon Rind Freshly Grated
  • 1/4 C Feta Cheese
  • 1/4 C Panko
  • 1/4 C Whole Grain Basamati Rice Cooked
  • 1/4 C Black Olives drained and minced or sliced
  • Dash of Salt and Pepper
  • 2 Tbsp Of Olive Oil
  • 2 Tbsp of Balsamic Dressing

Instructions

  • Preheat oven to 375 Degrees Fahrenheit
  • In A Bowl Mix Ingredients Together
  • Place the olives up with the opening waiting to be stuffed.
  • Fill each cap to the top, do not press or pack it in, just lightly fill, so that it will bake thoroughly.
  • Spray baking dish with non stick spray and space each mushroom into tray to bake.
  • Drizzle with The Olive Oil and The Balsamic Dressing before placing in oven.
  • (Optional) if you would like to add more lemon rind here you can to give it a bit more flavor
  • Bake this for 25 Minutes and remove.  The appetizers are perfectly paired with any beverage you decided to serve and are sure to please.

 Cook's notes, tips, tricks, help when cooking, how to, explanation, chef dana vento

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.

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