The 2000’s are close enough to remember without much effort, but let’s take a trip back with a side of Greek Stuffed Mushrooms. It was a decade marked by the tragedy of 9/11, the fall of Saddam Hussein, Hurricane Katrina, the first iPhone, and the election of the country’s first African-American president in 2008 with Barack Obama.
It was also decade when culinary trends ran the gamut from cupcakes to quinoa. Thanks to the explosion in internet food blogging, the home cook was just a few clicks away from recipes featuring mouthwatering photography and handy how-to’s. With so many new and unique voices contributing to the food world, we learned creative adaptations on old favorites, like these Greek Stuffed Mushrooms — a Mediterranean spin on a cocktail party classic.
Like all stuffed mushrooms, these ones start with stemmed mushroom caps. I used Baby Bellas (Portabellas) for their meatier flavor, but white mushrooms are also fine. Arranged on a baking sheet and brushed with olive oil, then sprinkled with salt and pepper, the caps are ready to be stuffed!
The filling is packed with the traditional Greek flavors of Kalamata olives and feta, accented with onion, spinach, and Greek seasoning, which lends a touch of mint. Crispy Japanese-style Panko breadcrumbs add crunch, and a touch of Parmesan cheese helps bind it all together.
Out of the oven, these Greek Stuffed Mushrooms filled the kitchen with a fragrant aroma with hints of olives and feta. Bite-sized perfection!