Mediterranean Stuffed Mushrooms


  1. Preheat oven to 350°F. Stem the mushrooms and reserve. Chop the stems coarsely, and saute in the olive oil and garlic in a medium skillet for approximately 3 minutes or until cooked through.
  2. Add sun-dried tomatoes and grain blend, stir to combine, cook through. Remove from stove and cool for 10 minutes.
  3. Add remaining ingredients and stir until well combined. Fill each mushroom cap with one scoop (1 oz) of filling and place on a half sheet pan. Bake for 10 minutes or until mushrooms are just starting to weep.


  • 40 oz Simplot Good Grains™: Ancient Grain and Kale Blend 6/2.5lb
  • 16 oz cream cheese, softened
  • 8 oz cheese, feta, crumbled
  • 2 tsp minced garlic
  • 2 fl oz oil, olive
  • 68 count mushroom(s), portobello, medium
  • 6 oz tomato(es), sun-dried, minced