Champignons with feta and cherry
4 servings
60 minutes
Mushrooms with feta and cherry are a true embodiment of Italian culinary art, where the simplicity of ingredients combines with depth of flavors. The dish's history roots in Mediterranean cuisine traditions, where mushrooms are often used as a base for various appetizers. Royal mushrooms are filled with a fragrant stuffing of sautéed stems, cherry tomatoes, and feta, soaked in olive oil and Provençal herbs. The delicate texture of feta perfectly complements the sweet notes of cherry and the spicy hints of hard cheeses. Baking gives the dish an appetizing crust and rich aroma. It is perfect as an elegant appetizer for wine or as a light main course that evokes memories of sunny Italian evenings.
1
Remove the stems from the mushrooms.
- Portobello mushrooms: 400 g
2
Chop the legs finely, and chop the cherry finely as well.
- Portobello mushrooms: 400 g
- Cherry tomatoes: 200 g
3
Sauté tomatoes and mushroom stems in olive oil with dried herbs.
- Cherry tomatoes: 200 g
- Portobello mushrooms: 400 g
- Herbes de Provence: to taste
- Olive oil: to taste
4
Add some wine and simmer for about five minutes.
5
In the finale, add feta cheese and simmer for about three minutes.
- Feta cheese: 200 g
6
Place the stewed mixture into the mushroom caps.
- Portobello mushrooms: 400 g
7
Sprinkle the mushrooms with grated hard cheese.
- Hard cheese: 100 g
8
Bake for about 40 minutes at 200°C.