12-16 medium brown or white fresh mushrooms
1-2 vine ripened red ripe tomatoes
2-3 green onions, thinly sliced
1 tablespoon extra virgin olive oil
1/2 cup or more dried bread crumbs (or packaged stuffing mix)
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 cup feta cheese cut into cubes, optional
snipped fresh basil

Preheat oven to 400 degrees. Brush off each mushroom with a soft wet mushroom brush, snap out the stems.

Remove as many seeds from the tomato as possible and chop finely.

Chop some of the mushroom stems, freeze rest in a baggie for a sauce sometime.

Combine tomatoes, chopped stems, onion, oil, bread crumbs, salt, and pepper.

It should be a dressing like consistency, add more bread if necessary.

Place a chunk of feta into each cap, pile with dressing.

Arrange on baking sheet. Bake about 10 minutes, but watch. Do not over cook as they will get too slippery and watery. Garnish with snipped basil and serve.

Appetizers Mushrooms Side Dishes Vegetable Dishes