By Angie Sanchez ’13

Photo Courtesy of thepioneerwoman.com

This is my best and most closely kept secret recipe. These mushrooms are beyond excellent and anyone that has ever tried them begs for them once they’re gone—they’re that good. I make them for every event for which I’m required to bring a side dish. The best part is that they’re super easy and cook in less than 15 minutes.

Ingredients:

~20 Cremini or Baby Portabella mushrooms

1 block of Cream Cheese

½ cup of Crumbled Feta Cheese

½ tsp Dried Marjoram

1 tsp freshly chopped Parsley

Olive Oil

Salt

Pepper to taste

Cooking Instructions:

Clean the mushrooms and pop the stems out from the caps. You can keep the stems and use them in another recipe or discard them.

Toss caps with olive oil to coat and set aside. Begin making the filling by softening the cream cheese until it is room temperature.

In a medium bowl, combine the cream cheese, feta, parsley, marjoram and pepper until the filling suits your taste. This could take a while so don’t be afraid to eyeball your measurements to suit your preferences. I personally love feta cheese so my ratios are a little feta heavy.

Set filling aside. Lightly sprinkle salt over the caps and heat your grill to medium-low heat. Place the caps cavity side down on the grill and cover for 5 minutes, and then remove from grill.

One by one, spoon the cheese filling into the cavities of the mushroom caps. Be as generous or stingy as you prefer. I overload my caps so the filling is piled high.

Once all your caps are filled, carefully place them back on the grill cavity side up. Cover and let cook for 5-7 minutes, or until the cheese is melted and slightly golden brown on top.

Remove from grill and let cool for 2-3 minutes or, if you’re like me, dig right in!