Stuffed mushrooms recipes are popular in several cuisines around the world, mainly in Europe, suggesting different variations of stuffings which usually reflect the local produce and dietary preferences of each region.
There is even a National Stuffed Mushrooms Day celebrated every February 4 in the United States.
The dish is one of the easiest and most appetizing ways to eat the most commonly cultivated mushrooms, like buttons and portobellos, which are rich in B vitamins and phosphorus and very low in fat, calories, and carbohydrates.
Stuffed mushrooms are made by removing the stems and stuffing the resulting hollow space with meat and vegetable filling.
A Mediterranean version of stuffed mushrooms would be the Chicken Shawarma stuffed mushrooms recipe, which combines the popular Middle Eastern shawarma technique of thin, vertically cut meat, with nutrient-packed extra virgin olive oil and herbs, like basil and oregano.
The chicken Shawarma adds the necessary protein needed in a meal, and, if you don’t mind the extra calories, you may add a Greek cheese like feta or Kefalotyri to the stuffing for a flavourful boost of calcium.
Grecian Delight | Kronos Foods has prepared the following chicken Shawarma stuffed mushrooms recipe that everybody will adore.
Opaa! ReadyCarved™ Chicken Shawarma Slices – 1½ cups chopped
Mushrooms (6 large portobello or 18 medium buttons)
Scallions – 3 finely chopped
Red onion – 1 large minced
Red bell pepper, – seeded and finely chopped
Garlic cloves – 2 finely chopped
Extra Virgin Olive Oiil – 4 tbsp.
Fresh Basil – 1 cup chopped
Dried Oregano – 1 tsp.
Canned whole tomatoes – 1 cup chopped and drained
Greek feta – 1 cup crumbled (or more as desired)
Grated Parmesan or Greek Kefalotyri – 1/2 cup grated (or more as desired)
Salt and pepper to taste
Remove the stems from the mushrooms and chop them. Heat the olive oil and cook the scallions, onion, garlic and bell pepper until soft.
Add the chopped mushroom stems and the chicken. Add the drained tomatoes. Cook until the mixture thickens and is no longer runny. Stir in all the herbs and season to taste with salt and pepper.
Preheat the oven to 350F and lightly oil a baking pan large enough to hold the mushroom caps. Place the caps open side up in the pan.
Mix half the two cheeses into the filling mixture.
Fill each cap with a mound of the chicken mixture and sprinkle remaining cheeses over the top.
Bake for about 15 minutes, or until the mushrooms are tender but al dente and the cheese on top golden.