Friday, April 1, 2016


If you have been following my Instagram posts you will be noticing a shift in my cooking.... its getting health-ier!  I am cooking clean these days because that's what I am craving. After all those Purim chocolates I made, I vowed to explore more recipes consisting of veggies and greens, and I am getting the sense this is what readers want. I adapted this recipe from Everyday Secret Restaurant Recipes and think it's a perfect side-dish for a Passover weeknight dinner or light snack. I love mushrooms because they take on flavors so easily. You can serve these cute mushrooms with a nice omelette, matzah pizza or zoodle "pasta" dish. I hope you enjoy it!  

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Prep Time: 25 minutes  | Total Time 40  minutes | Serves 6-8 | Dairy and Vegetarian



PAM spray

10  white button mushrooms cleaned and stem removed finely dicing the stems 

1 tbsp of olive oil

1 white onion

1 leek, white part only, finely diced

1 tsp of chicken soup mix (pareve) and optional

1 small zucchini, finely diced

2 tbsp of white wine

1/2 cup of cream

 2 tbsp of Parmesan cheese


1/2 cup of feta cheese

3/4 cup mozzarella cheese

1/4 cup of chopped parsley

drizzle with olive oil, as a finishing touch

1.  In an oven-proof 9 by 9 dish spray with PAM and place the mushroom heads down, with the whole facing the top.  Set aside.

2.  Preheat your oven to 375 degrees.

3.  Mushroom filling: In a saute pan, over medium heat, saute the onions for 5 minutes until softened. Add the diced mushroom stem, leek, zucchini, pareve chicken soup mix, and cook nicely, add white wine, salt and pepper, and cook down for 5-10 minutes. Add the cream and cook for another 5 minutes until liquids reduced and absorbed by the vegetables.  Stir in the Parmesan cheese. 

4. Feta topping: In a bowl, prepare the topping by mixing together the 2 cheeses and the finely chopped parsley.

5.  Insert spoonfuls of the filing inside each mushroom, pushing it in delicately. Top each with the feta cheese mixture. once are all set, drizzle olive oil across each mushroom and ground pepper. Bake in the oven for 15 minutes or until the the mushroom seems softened and cheese is golden and voila!

NOTE: Make them ahead and store them in the freezer.