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Friday, April 23, 2010

Feta and Beef Stuffed Mushrooms with Tapenade

These guys may not look the best, but you're going to love the way they taste!

From Feta Cheese Beef Mushrooms with Tapenade

I've been excited about making this all week. Stick with me with the pictures, I didn't get everything photographed because I usually start off with a general idea about how to make a dish then make stuff up as I go.

Here is what I used:

From Feta Cheese Beef Mushrooms with Tapenade
Starting at the pepper grinder going clockwise: Pepper, 2 lbs of button mushrooms(4.00), olive oil (0.25), green olives (0.85), capers (0.10), anchovy paste (optional) (0.05), black olives (1.39), parsley (0.10), 5 garlic cloves (0.10), 85/15 grassfed beef (5.99), 1/4 lb of feta cheese (1.08), *not pictured 1/8 of a yellow onion (0.30), and red pepper flakes (0.02). That's a total of 14.23 for 4 servings @ $3.56 each.

Before starting, go ahead and get your oven preheated to 375. Start by removing the stems from the mushrooms. They should come out easily. Be careful to not break the mushroom caps as you'll want them to catch all the tasty beef juices later.


From Feta Cheese Beef Mushrooms with Tapenade
Put a little olive oil in your hand and dip each mushroom cap in your hand. This step may not be necessary, but it's something I decided to do. Like I said, I make this stuff up as I go. Next, lay out all your mushrooms on a cooking sheet with some parchment paper or foil underneath.

From Feta Cheese Beef Mushrooms with Tapenade

From Feta Cheese Beef Mushrooms with Tapenade

I ended up with 20 good mushroom caps, so I chopped up my feta into 20 small cubes and stuffed them inside the shrooms.


From Feta Cheese Beef Mushrooms with Tapenade

After that, I mixed my beef with 4 grated garlic cloves, 1/8 (1 slice) of an onion, a few shakes of red pepper flakes, and black pepper. Make sure you slice the onion up as fine as you can. If the chunks are too large, it will make the beef watery and it will fall apart. We want it to stay in one big clump on top of the mushrooms.
Portion out the meat and cover each mushroom. 1 lb of beef portioned into balls a little smaller than golf balls worked pretty well for me. When they're all covered, you can put them in the oven at 375 for about half an hour. Remember, your oven is different from mine, so check after 25 minutes and see if they look finished and adjust your time from there.


From Feta Cheese Beef Mushrooms with Tapenade

Now, for the tapenade. Tapenade is a kind of like an olive and caper relish. It's super easy to make. It's a chop 'n' mix topping. Mix 4 oz of drained black olives (I got mine prechopped), 4 oz of drained and chopped green olives (I used the black olive can to measure 4 oz), a small bunch of parsley, 20 capers, and a clove of grated garlic. You may want to add a little olive oil to help keep everything moist. I used about a tablespoon. If you want, you can add a couple drops of anchovy paste or an anchovy fillet. I know a lot of people hate anchovies, so I kept it optional. Also, if you have basil, you can add basil to tapenade as well. It depends on what herbs you like.

From Feta Cheese Beef Mushrooms with Tapenade

When the mushrooms are finished, they should be releasing some delicious beef juices onto the feta, softening the cheese up. Plate the mushrooms up with some tapenade and eat up!

From Feta Cheese Beef Mushrooms with Tapenade


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2 comments:

Peachy said...

Looks and sounds absolutely delicious!

lessofmimi said...

OMG. I was making obscene noises the more I saw of this recipe. I can't even imagine when I finally shove some in my facehole. NOM!!!

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