WOW! STUFFED PORTOBELLA MUSHROOMS WITH FETA AND PINE NUTS WOW! ENJOY DAN:

PORTABELLA MUSHROOMS STUFFED WITH FETA AND PINE NUTS by CHEF DAN:

Serves 4

INGREDIENTS:

4 portabella mushrooms caps, remove the stems, chop and set aside

3 tablespoons olive oil

3 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper

STUFFING:

8-10 button mushrooms, chopped

1 cup pine nuts

1/2-red onion, chopped

2 cloves garlic, minced

1/3cup feta cheese, crumbled

A handful of cherry tomatoes, quarter

1 tablespoons each of fresh basil, chives, and thyme leaves, chopped

DIRECTIONS:                             (PRE-HEAT OVEN TO 350-DEGREES)

1.    Lightly oil the bottom of a baking dish.

2.    Gently clean off the mushrooms carefully as to retain the composure of the caps.

3.    Use a teaspoon to carefully scrape out the gills.

4.    Whisk together olive oil, balsamic vinegar in a bowl.

5.    Brush the mixture on the tops and bottoms of the caps.

6.    Season with sea salt and pepper.

7.    Place the caps upside down on the baking dish.

8.    Pre-bake the mushrooms for 12-15 minutes.

9.    Remove caps from the oven

10. Chop the stems and add enough button mushrooms to equal 3-cups in total, placing both in mixing bowl.

11. Incorporate the pine nuts, shallots, garlic, feta, and cherry tomatoes, herbs, sea salt and pepper.

12. Blend with your hands to gently distribute all ingredients evenly.

13. The mixture should hold together well enough as to hold together its shape when molded.

14. Distribute the filling evenly among caps, creating a little dome on top.

15. Place in pre-heated oven and bake for 35-40 minutes or until the caps begin to collapse and the domes atop are golden brown.

ENJOY DAN:                                                 BON-APPETIT!