Printable Recipe: Breezy-Easy Mushroom and Tomato Appetizers Recipe

Breezy-Easy Mushroom & Tomato Appetizers

Mushrooms and cherry tomatoes are great finger foods. This particular appetizer is really suited to just about any kind of guest or any kind of party. If you're looking for a light summer dinner recipe to eat on your own, I've also had these little morsels on their own with a salad, a glass of crisp white wine, and a fresh French baguette for a wonderful light summer meal.

Recipe serves about 8 (as an appetizer).

Ingredients:
10 oz. frozen spinach
1 lb. large crimini mushrooms
1 lb. large cherry tomatoes
6 oz. crumbled feta cheese
5 cloves minced fresh garlic
1/4 c. minced green onion
4 tbsp. extra virgin olive oil
2-3 tbsp. chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste

Instructions: 1. Preheat the oven to 350 degrees F.

2. Defrost and drain the spinach thoroughly, pressing it with paper towels to get out as much moisture as possible.

3. Open up the cherry tomatoes about 1/3 way down and clean out the insides using a melon baller.

4. Wash the mushrooms and remove the stems. Mince up about 1/4 cup of the stems.

5. In a skillet, saute the garlic, stems, and onion in the olive oil, then add the spinach and mix well. Add basil, then add salt and pepper to taste. Cool before adding the feta.

6. Put about 1 tbsp. of the filling in both the mushroom caps and tomatoes.

7. Arrange on a lightly oiled baking sheet and place in a preheated 350 degree oven for about 20 minutes until the mushrooms are a light brown and done all the way through. Serve on a bed of lettuce or shredded cabbage for a nice backdrop.

Hint: sometimes you can find herbed feta, which allows you to change up the flavor of this recipe a bit. This light summer dinner recipe is great with sundried tomato and basil feta.