Sabra Stuffed Mushrooms
Sabra Stuffed Mushrooms are a delicious appetizer that combines the flavors of Israeli cuisine with a unique twist. These mushrooms are filled with a savory mixture of Sabra, also known as Israeli eggplant salad, and topped with a crunchy breadcrumb topping.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1/2 cup Sabra (Israeli eggplant salad)
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the mushroom stems finely and mix them with Sabra, salt, and pepper.
- Stuff each mushroom cap with the Sabra mixture.
- In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture over the stuffed mushrooms.
- Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 4g
- Fat
- 8g
Supplies
Baking sheet Small bowl
Tools
Knife Chopping board Oven
Serving suggestions
Serve the Sabra Stuffed Mushrooms as an appetizer for a Mediterranean-inspired meal.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper to the Sabra mixture before stuffing the mushrooms.
Cost
$8