Another great side dish to make ahead of serving. It could also be served as a first course with a salad.
- 10 Portobello mushrooms
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic
- 4 chopped anchovies
- ½ cup fresh breadcrumbs
- ¼ cup chopped green onions
- 2 tablespoons chopped mint
- ¼ cup whipping cream
- ½ cup crumbled feta cheese
- Salt and freshly ground pepper
Preheat oven to 450 F.
Remove Portobello mushroom stems. Chop stems plus 2 caps to make about 2½ cups chopped mushrooms. Reserve.
Heat oil in a skillet over medium heat. Add chopped mushrooms and sauté for 2 minutes or until juicy. Add garlic and anchovies and sauté 1 minute longer. Turn heat to low and add breadcrumbs, green onions, mint and enough whipping cream to moisten. Stir in feta cheese and season with salt and pepper to taste. Stuff into the caps.
Place mushroom caps on a baking sheet and bake in the oven with salmon for 10 to 12 minutes or until mushrooms are cooked though. Serves 8.