Stuffed mushrooms are one of the most delicious appetizers! Why don’t you give it a try?
8 large mushrooms
200gr cream cheese
1 large zucchini
2 colorful peppers
2 spring onions
12 olives with sun-dried tomatoes Green & Blu for Wise Greece
3 tbsp. White wine
1 tbsp. Greek smoked paprika by Biodinami
3 tbsp. breadcrumbs
Remove the stalks from the mushrooms, wipe them with a fresh towel and set them aside. Then wash, clean and chop all the vegetables. Heat the olive oil in a medium pan and add the chopped vegetables and sauté, stirring constantly until they become soft. Add the white wine, season with salt and pepper and add the paprika. Let them cook until all the liquids are absorbed, take them out and leave them on absorbent paper to dry. In a bowl, mix the cream cheese with the vegetables, add the chopped olives with sun-dried tomatoes and herbs on top and then take the mushrooms and fill them with the mixture. Finally, sprinkle with breadcrumbs and bake in a medium oven at 170C for 30 minutes.
Products we used: