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Instructions<\/h2>\n<\/div>\n
Preheat your oven to 350\u00b0F (175\u00b0C) and line a baking tray with baking paper.<\/p>\n
Prepare the mushrooms. Gently remove the stems from the mushrooms and set them aside; you’ll be using them in the filling.<\/p>\n
In a small frying pan, heat a drizzle of olive oil over medium heat. Add the chopped mushroom stems. Saut\u00e9 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.<\/p>\n
In a mixing bowl, combine the Feta and Olive Dip, grated Parmesan cheese, finely chopped parsley and the saut\u00e9ed mushroom stem mixture. Season with salt and freshly ground black pepper. Stir until all the ingredients are well mixed.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Bake in the preheated oven for approximately 20-25 minutes or until the mushrooms are tender and the filling is hot and bubbly.<\/p>\n
Once out of the oven, garnish with fresh parsley leaves for a pop of colour and freshness.<\/p>\n
Allow the stuffed mushrooms to cool for a few minutes before serving. These savoury bites are best enjoyed while they’re still warm.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Our Feta and Olive Dip is our stab at something salty, creamy and incredibly moreish.<\/p>\n","protected":false},"featured_media":3173,"template":"","recipes-category":[59,53,57],"yoast_head":"\n
Mediterranean Feta and Olive Dip Stuffed Mushrooms - Monjay Mezza<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\t\n