Ingredients for Antipasto Mushrooms
- 8 large portabella mushrooms
- 2 tablespoons olive oil, divided
- 1 cup fresh breadcrumbs
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
- 1/4 cup chopped sun-dried tomatoes (not oil packed)
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped kalamata olives
- 1/4 cup crumbled feta cheese
- 1 1/2 teaspoons fresh thyme leaves, chopped
- freshly ground black pepper, to taste
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How to Make Antipasto Mushrooms
- Preheat grill to medium-high heat. Clean mushrooms thoroughly.
- Brush both sides of mushrooms with 1 tablespoon of olive oil.
- Place mushrooms stalk-side up on a grill tray and cook for 6-8 minutes, or until tender and slightly charred, flipping halfway through.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat.
- Add breadcrumbs to the pan and cook, stirring frequently, for 5-6 minutes, or until golden brown.
- Add the artichoke hearts, sun-dried tomatoes, bell pepper, and olives to the pan. Cook, stirring occasionally, for 2-3 minutes, until heated through.
- Remove the pan from the heat and stir in the crumbled feta cheese and fresh thyme leaves.
- Place the grilled mushrooms onto serving plates.
- Top each mushroom generously with the antipasto topping.
- Serve immediately with crusty bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
42g
Fat
25g
Carbs
17g
