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Ingredients
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Vegetable Antipasto
Stuffed Mushrooms
Method
Vegetable Antipasto Preparation
- 1
Prepare the Vegetables
Wash and cut the bell peppers into strips, halve the cherry tomatoes, and slice the cucumber. Set aside.
- 2
Combine Ingredients
In a large bowl, combine the bell peppers, cherry tomatoes, cucumber, black olives, and feta cheese.
- 3
Dress the Salad
In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Pour over the vegetable mixture and toss gently to combine.
- 4
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Stuffed Mushroom Preparation
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare the Mushrooms
Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and chop the stems finely.
- 7
Make the Filling
In a mixing bowl, combine the cream cheese, minced garlic, chopped mushroom stems, Parmesan cheese, breadcrumbs, chopped parsley, olive oil, salt, and black pepper. Mix until well combined.
- 8
Stuff the Mushrooms
Fill each mushroom cap generously with the cream cheese mixture.
- 9
Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 20-25 minutes, until the tops are golden brown.
- 10
Serve
Remove from the oven and let cool slightly before serving.
