Molasses glazed stuffed mushrooms with feta and thyme

molasses glazed stuffed mushrooms with feta and thyme

I once went to a dinner party at a friend’s place where the theme was “stuffed”, so every course was, you guessed it, some sort of edible thing filled with something else edible: tomatoes stuffed with chevre, herbs and breadcrumbs, peppers stuffed with some delicious rice, spice, vegetable mixture, a homemade orange sorbet frozen into perfectly hollowed out orange peels. And by the end of the meal we were all stuffed.

This kind of stuffing requires a bit of knife skill and patience, which my friend Kate has in spades. I’m much better at the mushroom sort of stuffing, which is really more like piling things on. It’s effortless, like tossing clothes onto a chair in your room.

Pair these mushrooms with marinated tomatoes and a hearty grain salad for a delicious meatless meal.

Molasses Glazed Stuffed Mushrooms with feta and thyme

  • 6 portabella mushroom caps, stem bits trimmed
  • Marinade

  • 1 Tbsp balsamic vinegar or plum vinegar
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp Grandma Fancy Molasses
  • Sea salt & fresh ground pepper
  • Filling:

  • 2 Tbsp olive oil
  • ½ onion, minced
  • 1 small clove of garlic, minced
  • 3/4 cup panko or good quality bread crumbs
  • 2 tsp fresh thyme, chopped or ½ tsp. dried
  • ½-3/4 cup feta, crumbled
  • 2 Tbsp chopped parsley to sprinkle over

Place mushroom caps on a parchment lined baking sheet and bake at 350 F for 10-20 minutes to sweat out some of the moisture (so they won’t be rubbery).

Baste with the marinade and place in the oven for another five minutes. Remove from oven and baste again. Pop back in the oven for another 5 minutes.

Saute onion in oil until soft but not brown, adding garlic when the onion is just about ready. Add panko or bread crumbs and toss to coat. Add thyme, remove from heat and season with salt & pepper.

Sprinkle feta over mushroom caps, dividing it evenly among them.

Sprinkle over bread crumb mixture and return caps to the oven, baking just long enough to warm through (about 10 minutes).

Sprinkle with parsley. Serve immediately.  By the way, marinated tomatoes are delicious alongside these mushrooms, and they look lovely on the plate together.