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Leftovers from an incredibly tasty couscous 'Risotto' dive into 'cremini' mushroom cavities ;o)
For a dedicated post...refer to:
http://www.foodessa.com/2012/01/israeli-couscous-risotto-in-mushrooms-2.html
Ingredients
- . > (American / Metric measures) <
- . 10 large cremini mushroom caps
- . 1/2 cup (100g) Feta* cheese, crumbled
- . 2 cups (500ml) 'Risotto' mix (leftovers)
- .
- Feta cheese variety: The Bulgarian Feta (derived from sheep's milk) has a much creamier texture than Greek Feta. The one sold in the metal tin can...is of superior quality...less salty also. Egyptian Feta is also an excellent choice.
Directions
- . Position the rack onto 2nd level from the bottom. Pre-heat the oven at 375F/190C/Gas5. Also, prepare a shallow, medium sized pan lined with parchment or aluminium paper.
- . Prepare mushroom caps by lightly scrub-cleaning them with a paper towel.
- . To any left-over 'Risotto' vegetable mix, add to it the crumbled Feta cheese.
- . Stuff each mushroom evenly and generously by pressing down gently on the filling so that it doesn't fall apart.
- . Place stuffed mushrooms onto the prepared lined pan.
- . Bake for about 30-35 minutes or until the point of a knife goes in without resistance.
- . Serve with a salad or any vegetable of your choosing. Enjoy.
- . Claudia's flavourful wishes at...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 18 | 72% |
| Total Fat 2.02g | 3% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 106mg | 4% |
| Potassium 6mg | 0% |
| Total Carbs 0.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 1.35g | 2% |
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