Stuffed mushrooms (with feta cheese)

 

These are my favorites, because they are just so easy and fast. Not much recipe to share, just a quick guidance.

I prefer portobello mushrooms, but champignons are a good bet, too.

Remove the stem of the mushrooms without breaking the top. Fill the cavity with 1 to 2 tsp feta cheese, press well (again, do not break the top) until the cheese is well compacted, fills the cavity to, roughly, level, and will not fall out even if the shroom is turned upside down. Champignons will need 1 tsp-ish, portobellos about 2 tsp-ish of feta.

Preheat a 1 nonstick pan with 1-2 tbsp oil. I use pans that have sides that are about 1" (2-3 cm), high that is just above the height of the shrooms.

Lower the heat to medium, place the mushrooms into the hot pan and cover with the lid that sits on the sides of the pan.

On medium heat fry the mushrooms until the feta has melted. Remove the lid and fry slightly more to let the water evaporate. Remove the shrooms. Fry another batch, roughly 4-5 champignons / adult, or 1-2 portobellos.

Serve with potato veggies, rice, and salad.

Bon appetit! Enjoy!