Greek-Style Stuffed Mushrooms

This is a great food to serve at cocktail party or any other event that calls for finger food. I make this every year for Super Bowl parties. Absolutely kills it! This recipe calls for walnut oil, but if you don’t have it around and don’t want to purchase it, using olive oil instead is perfectly fine. 

Prep time: 1/2 cocktail (but requires a few hours to marinate) 

2 pounds white mushrooms, (medium-to-large in size)

1 cup full-bodied, highly-oaked red wine (California Cabernet is a great choice)

1/3 cup balsamic vinegar

2/3 cup olive oil

Several large pinches salt and pepper

8 ounces feta cheese, crumbled

3 TBSP dried bread crumbs

¼ cup minced parsley, minced

¼ cup fresh basil, minced

3 cloves garlic, minced

3 TBSP walnut oil

A handful of raisins (the secret ingredient!)

Remove the stems from the mushrooms and discard. Combine mushroom caps, wine, vinegar, olive oil, salt, and pepper in large air-tight Tupperware container or freezer bag. Shake gently and allow to marinate for at least 3 hours, gently shaking or stirring periodically.

Once mushrooms have been marinating for almost the full amount of time, preheat oven to 300. Line a large cookie sheet with aluminum foil and place the caps open-side-up so that they’re not touching.

In a medium mixing bowl, combine feta, bread crumbs, parsley, basil, and garlic stir well with your hands or wooden spoon. When well mixed, stir in the walnut oil. Mis well. Spoon mixture into mushroom caps. Finish each cap by gently pushing in 4 or so raisins into each mushroom with your fingers.

Bake for 15 minutes or until the mushrooms are cooked through, but not dried out. Serve warm.