Mediterranean Feta and Olive Dip Stuffed Mushrooms

FEATURING MONJAY MEZZA’S FETTA & OLIVE DIP

Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

SERVES: 6 as an appetiser | 40-45 mins (prep + cook time)

Our Mediterranean Feta and Olive Dip Stuffed Mushrooms are a sublime fusion of earthy mushrooms and zesty Mediterranean flavours. If you’re looking to impress your guests with an effortlessly elegant appetiser, you’ve found the perfect recipe.

These stuffed mushrooms are both a taste sensation and a visual delight, making them an ideal choice for your next gathering, whether it’s a sophisticated soirée or a cosy dinner for two (or a night in by yourself with Netflix).

Get ready to elevate your appetiser game with minimal effort, and prepare to indulge in a dish that will have everyone asking for seconds.

What goes into our Feta and Olive Dip?

Our Feta and Olive Dip is our stab at something salty, creamy and incredibly moreish. You be the judge, but we think we’ve done a pretty good job! Black olives, fresh fetta and dried oregano are the trifecta that send this dip into the stratosphere. It’s not many ingredients, but that’s the Monjay way: a few select, high-quality products, working together to bring the best out of each other.

What else can you do with our Feta and Olive Dip?

Our Feta and Olive Dip is a tasty combination of black olives and feta that enhances your dishes in a snap. It’s a versatile kitchen essential, suitable for various occasions.

• Perfect for Parties: This dip adds a delicious twist to your party platter. The salty tang of olives and creamy feta pairs well with veggies and chips for a quick and easy punch of flavour.
• Kid-Friendly: Kids love it with carrot sticks in their lunchboxes. It’s an easy way to make their snacks more exciting and flavoursome.
• BBQ Side: Pair it with grilled meat, like our kafta, to elevate your barbecue experience. The creamy dip complements the smoky flavours perfectly.
• Versatile Ingredient: Use it as a spread on sandwiches, mix it into salads or enjoy it in many other ways. It’s a simple yet versatile condiment that adds a burst of flavour to your dishes.

How to make our Mediterranean Feta and Olive Dip Stuffed Mushrooms

Ingredients

For the Stuffed Mushrooms:

12 large white mushrooms, cleaned and stems removed
1 cup of Monjay’s Feta and Olive Dip
2 tablespoons of grated Parmesan cheese
2 tablespoons of fresh parsley, finely chopped
1 clove of garlic, minced
Salt and freshly ground black pepper to taste
Olive oil for drizzling

For Garnish:

Fresh parsley leaves

Instructions

Preheat your oven to 350°F (175°C) and line a baking tray with baking paper.

Prepare the mushrooms. Gently remove the stems from the mushrooms and set them aside; you’ll be using them in the filling.

In a small frying pan, heat a drizzle of olive oil over medium heat. Add the chopped mushroom stems. Sauté for 2-3 minutes until the mushroom stems are tender and any liquid has evaporated. Add the minced garlic, give it a stir, cook for another minute and then remove from heat and let it cool.

In a mixing bowl, combine the Feta and Olive Dip, grated Parmesan cheese, finely chopped parsley and the sautéed mushroom stem mixture. Season with salt and freshly ground black pepper. Stir until all the ingredients are well mixed.

Take the cleaned mushroom caps and stuff each one generously with the Feta and Olive Dip mixture. Press the mixture gently to ensure it fills the mushroom caps.

Place the stuffed mushrooms on the prepared baking sheet. Drizzle a little olive oil over the tops of the stuffed mushrooms for a golden finish.

Bake in the preheated oven for approximately 20-25 minutes or until the mushrooms are tender and the filling is hot and bubbly.

Once out of the oven, garnish with fresh parsley leaves for a pop of colour and freshness.

Allow the stuffed mushrooms to cool for a few minutes before serving. These savoury bites are best enjoyed while they’re still warm.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.