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Feta Cheese Stuffed Mushrooms
This appetizer has a complex group of flavors that come in waves with each bite. The first wave swamps your mouth with a combination of mushroom juice and the tart distinctive flavor of Feta cheese. The second bite stabs your pallet with a sharp sting of garlic. The next bite mixes in the aroma of oregano and pepper. Finally, the subtle flavors of cumin and paprika smooth over the mixture and state, “Greek is gooooooood.”
1 chicken breast
4 oz Feta cheese
8 oz whole mushrooms
˝ to 1 tsp Oregano
˝ tsp Cumin
Pepper
˝ tsp Paprika
1 clove Garlic
Cook a chicken breast and set aside to cool.
Brush off the dirt with a paint brush to clean a box of fresh mushrooms. Remove the stems and set aside.
Bake the mushrooms in an oven at 300 for 4 to 5 minutes. They are done when a pool of broth develops in the caps. Allow them to cool.
Chop the breast into cubes and briefly blend with cheese and mushroom stems in a food processor.
Pour in the juice from the mushroom caps.
Add spices and adjust to taste.
Use a fine grater to mince a clove of garlic and simmer for 1 minute in hot olive oil. Pour into mixture and pulse the processor just enough to incorporate the garlic evenly.
Spoon the mixture into the mushrooms and finish with a light sprinkling of paprika.
The chicken base is very stable keeps its texture despite changes in temperature. Also, its subtle flavor gives a wholesome taste instead of the usual rich decadence of most high profile appetizers. Bread crumbs may be substituted.
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