Greek style stuffed Mushrooms curtesy of Flavor it Greek, Holy Trinity Greek Church, Portland Oregon
Manitaria Yemista
1 T. salt
1T lemon juice: use these first two ingredients to blanch mushrooms
30 large mushrooms
1T butter , melted
1T olive oil
2 T. finely chopped scallions
2T. white wine
salt and pepper to taste
1 T. chopped fresh dill or 2 T dried dill weed
2T. heavy cream
1 c. feta, or kasseri cheese (grated),
Parmesan cheese for topping.
In medium saucepan bring water with lemon juice and salt to boil. Blanch mushrooms. ( always wondered how they keep stuffed mushrooms from going black, now i know). Drain and remove stems, Brush mushrooms with meltted butter. Place them top side down in a baking dish and set aside while preparing filling.
In a small skillet saute scallions in the olive oil. add wine, salt and pepper to tast and allow to simmer gently until most of the liquid has ecaporated. Remove from heat, add dill, cream and cheese. Mix well.
Stuff mushrooms with mixture and sprinkle with Parmesan , bake in 350 degree oven 8-10 minutes