A quick and easy bite featuring Mediterranean flavours. Gluten-free and vegetarian.
Keyword Gluten-free, Vegetarian
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
12button mushroom caps
1canwhole artichoke heartsdrained
1/4teaspoonfresh ground pepper
1/2bundledried Mediterranean herbsor Herbes de Provence (see Notes)
Preheat oven to 375F. Drizzle a teaspoon of olive oil in a medium baking dish and place the mushroom caps side-by-side into the dish.
Slice the leaves off of the artichoke hearts and tuck the hearts into the mushrooms. You may need to trim them to size, or divide one heart between two mushrooms.
Crumble feta onto the artichokes.
Mix together remaining olive oil, lemon zest, fresh pepper and dried herb blend. Drizzle overtop of the stuffed mushrooms and place the baking dish in the oven.
Roast mushrooms for 30 minutes. Remove from oven, cool slightly and serve with sturdy toothpicks.
I buy the Spice Trekkers’ Mediterranean Herbs blend, which you can order online, but you can also use what you have on hand to make your own. Use a few pinches of dried rosemary, oregano, thyme and sage.