Feta and Rosemary Stuffed Mushrooms – We love worchestershire sauce and never know what all to do with it, this is a great looking recipe…and easy 🙂

Ingredients:

• 1/4 cup of Feta Cheese, crumbled
• 1 1/2 teaspoons Rosemary, chopped fine
• 4 medium Portabella mushrooms, sometimes called stuffing caps
• 2 teaspoons Worcestershire sauce
• Fresh Cracked Black Pepper
• Non-Stick cooking spray

Preparation:

1.  Preheat oven to 400 degrees Fahrenheit.

2.  Mix the Feta and Rosemary in a small bowl.

3.  Wipe mushrooms clean with a clean dry dish cloth.  Pull stem from each mushroom and use a spoon to scrape away the mushroom gills. Discard the caps and gills.4.  Brush the inside and the outside of the caps with Worcestershire sauce using a pastry brush. Sprinkle the inside of the caps with cracked black pepper.5.  Divide the Feta and Rosemary mixture evenly among the mushrooms.  Packing the cheese tight inside the mushroom cavity.  Place the stuffed mushrooms on a cookie sheet sprayed with non-stick cooking spray.
6.  Bake the mushrooms for 20 minutes or until the cheese melts and begins to lightly brown.  Serve immediately. Click Here for My Printable Recipe

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By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com