Antipasto Mushrooms Recipe

Ingredients for Antipasto Mushrooms

• 1 lb large mushrooms (cremini, portobello, or your favorite)
• Olive Oil
• Fresh Breadcrumbs
• Marinated Artichokes
• Sun Dried Tomatoes
• Red Capsicums
• 1/4 cup Kalamata olives, pitted and halved
• Feta Cheese
• Thyme Leaves
• Ground Black Pepper

How to Make Antipasto Mushrooms

1. Preheat grill to medium-high heat. Clean mushrooms thoroughly.
2. Brush both sides of mushrooms with 1 tablespoon of olive oil.
3. Place mushrooms stalk-side up on a grill tray and cook for 6-8 minutes, or until tender and slightly charred, flipping halfway through.
4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat.
5. Add breadcrumbs to the pan and cook, stirring frequently, for 5-6 minutes, or until golden brown.
6. Add the artichoke hearts, sun-dried tomatoes, bell pepper, and olives to the pan. Cook, stirring occasionally, for 2-3 minutes, until heated through.
7. Remove the pan from the heat and stir in the crumbled feta cheese and fresh thyme leaves.
8. Place the grilled mushrooms onto serving plates.
9. Top each mushroom generously with the antipasto topping.
10. Serve immediately with crusty bread, if desired.