olive recipes

Fresh Ham with Tuscan Bread Stuffing

(8-pound) fresh ham, bone

carrots

onion

celery

sage leaves

bread,

milk

pine nuts, toasted

golden raisins

olives,

garlic,

baby spinach leaves

Parmesan

salt and black pepper

basil leaves

leaves

parsley leaves

lemon, juiced

olive oil

Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)

Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.

Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.

Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.

Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.

Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).

Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.

Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.

I made this for my family this Easter and followed the instruction exactly.  After 4 hours of cooking the ham came out at 170 degrees, overcooked.  If I make this again I will keep an eye on the temp and pull out at at 150.

This was an amazing amount of fun to make but a HUGE mess!  I wound up covered in olive oil while rolling it.  Because of how thick parts of the ham can get, I would say the cooking time is about 40 minutes a pound.  Very tasty, very impressive looking.  Make the stock the night before, no sense in making yourself insane!  

I made this recipe to serve to my family for the first Christmas I ever hosted.  Everyone absolutely loved it!  It is a little labor intensive but the broth can definitely be done the day before, or even more in advance if you can get your hands on  ham bone.  The stuffing was really good and I wished I had even more - I did have some extra and baked it separate in the oven like the recipe said.  Rolling and tying the ham required 2 hands but was more messy than difficult.  I placed a piece of tin foil over the ham about 1 - 1 1/2 hours before the end of cooking as the top was getting slightly burned (although that part was tasty too)!  This recipe may become a tradition in my home for Christmas.  

Thank you Taylor, for not playing it safe!  Sometimes we home "chefs" need a challenge.  I can't wait to try this!  PS - I love the process of cooking.  Thanks again!

This receipe is amazing.  We cooked it on the green egg slow cooker. My family raved all day and night about it. Couple of things.   I used olive tapanade and I grilled the outside of the ham, then stuffed it  and rolled it prior to cooking it. A new favorite!!!

Yes, it isn't easy but after you done the first time the second time it is much easier. My husband keep asking me to do it all the time. I usually make around the holidays. It become a family tradition--- and my family can not wait to have it! 

This is not an easy recipe but most of the work is done hours in advance so it does work well for entertaining.  Almost a classic Porchetta, but more moist and elegant.  I sliced it into 1? pieces and arranged them on a plate with 4-6 inch evergreens around the edge of the plate with fresh uncooked cranberries for garnish.  The table looked like a Dickensian Feast!  We have two professional chefs in the family so the pressure was on ? what a huge success.  An incredibly festive and sophisticated layering of flavors.  Do not over cook it and it will knock your socks off. Tyler, you rock with flavors!

I made this for Easter Dinner.  The recipe was not too difficult, but the dish was a lot of work, and I didn't think it was all that spectacular.  The meat did come out moist, and the stuffing was ok. Overall it was ok.  I wonder if this would work in a slow cooker?

I served this work intensive ham to our family for Christmas and it was worth every minute of cooking.  Everyone loved it!

https://www.foodnetwork.com/videos/tylers-tuscan-stuffed-ham-0208123

Tyler roasts a fresh ham with Tuscan bread stuffing over an open fire.

Tyler's Tuscan Stuffed Ham

Potato and Chorizo Empanadas

salt

chorizo sausage,

Spanish onion, diced

garlic cloves,

cumin

oregano

chicken broth

pimiento-stuffed green olives, chopped

empanada

all-purpose flour

masa harina

baking powder

(1 stick) unsalted butter, melted and cooled

Butter,

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes. 

Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes. 

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream. 

In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. 

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. 

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

1/4 cup finely chopped fresh cilantro leaves 

1/2 lime, juiced Kosher salt and freshly ground black pepper

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. 

The filling in these is very tasty.  I was a little worried about the raisins but they offer a nice counterpoint to the heaviness of the chorizo and potato.  This makes A LOT of filling.  I could have halved the amounts and still had plenty.<br />

This is a fabulous recipe as written but I agree it has far more filling than dough. You could double the dough or just store leftover filling for a later time. We really enjoyed the filling;it reminds me of a Mexican or Cuban picadillo. Delicious! The crema really elevates this dish so don’t skip it. Chorizo comes in such a variety (pork, beef, turkey, and soy) I wouldn’t fret if you’re not a pork eater. Enjoy!

This is one of my favorite recipes to serve with black bean or tortilla soup. I omit the olives, use "soy-rizo" instead of chorizo and roll-out pie crust instead of making my own dough - otherwise, I stick to the recipe. I serve with a dipping sauce of Face plain non-fat yogurt, cilantro and lime. Totally YUM!!!

We cheat and use Pillsbury Crescent roll dough for the Empanda dough, just take two triangles, fill one, and press second on and seal with a fork.  Bu the inside is delicious, tons of flavor

Because of the lack of white potatoes in my house I used sweet potatoes and substituted dried cranberries for the yellow raisins. Made a delicious fall meal. 

This recipe was amazing! Super easy and so much flavor! Wow! I absolutely loved the dipping sauce with it as well! I used packaged refrigerated pie crusts for my dough to cut down on the time. Very good recipe, cant wait to make it again!

Loved it, loved it, loved it. The dough came out perfectly crispy. Didn't change anything at all.  The sour cream is the key.  Thanks Tyler. 

The filling is excellent.  Will make it again.  The dough was NOT.  I read the comments about adding extra butter to the dough so it would not be flakey but mine was still flakey.  It was like pie crust and not empanada dough.  I chose to use another Empanda dough from this site and we fried these empanadas instead of baking.  Turned out great!


I have made these at least 12 times.  I change it up a little but I am constantly asked to make them.  The masa dough is better but I use the roll out/ready-made pie crust to save time.  The next day we have the hash topped with eggs--delicious!  Try the banana-chocolate ones too-the kids love them!

This is the second time I have made this recipe, and I learned alot from the first time around.  Lessions I learned:  need to use 1 1/2 sticks of butter as well as the full amount of water in the dough so it will not be dry and crack.  Stick with 4" cutter or larger, anything smaller is difficult to fill.  

Finally the left over filling is good with scrambled eggs the next morning, or in a burritio/nachos for dinner.  This is definately a recipe I will use many times.



Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes)

salt cod

onions

garlic

Salt

black pepper

waxy potatoes, sliced 1/4-inch thick and cooked until tender

eggs

black olives

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

You have to boil the cod first. Also, our traditional recipe calls for sauteing onions and adding tomato paste or tomato sauce ( about 1 - 2 tablespoons) and adding over the cooked cod, onions &amp; eggs.   

Sweet and Sour Eyeballs

beef

egg, beaten

bread crumbs

Salt and black pepper

green olives

butter

apricot jelly

chili sauce

With a fork or clean hands, gently combine the meat, egg, bread crumbs, salt, and pepper. Shape into 1-inch balls. Press a green olive slice into the ball to make "eyes". Melt the butter in a large saute pan and brown the meatballs on all sides. Drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly.

the pic is supposed to be scary and gross...its for Halloween and they are monster eyeballs! and what that has to do with how good the recipe is...I dont know. These are FANTASTIC! I made them a few years ago for a Halloween party and my guests ate them up so fast I didnt even get to try them..to this day they request them at my get togethers and MANY have asked for the recipe......I had to make another batch the next day because I couldnt stop thinking about them...lol. I have made them several times throught out the rest of the year because they are just a great go to dish. you can omit the olive for the rest of theyear..lol. Push the olive into the meat ball further or put a bigger piece of olive to help it stay in place. They are SO good, juicy and FUN when the directions are followed. 

seoneill1, where is your halloween spirit?

This is a great recipe. I make this every year for my Halloween party and it gets RAVE reviews every time. I absolutely love it!

I gave this a "good" rating because I haven't actually eaten this and I don't want to bring the rating up or down. 

It actually sounds like it would taste pretty good but the picture that the website chose is just too disgusting in appearance. There's a borderline between fun-gross and eww-gross and this is hovering on that line. I think the concept should be reworked a bit - or at least the picture should be changed. At first glance I thought it was actually a fish eye on some horribly mangled fish and realized after a millisecond or two that it was actually a meatball.

I am with "anonymous".   I use good frozen meatballs (you can use turkey if you prefer) and put them in the crock pot with the olives "loose" for those who like olives.  Great hit at potluck parties---could not be easier and tastier!  Lynne

Great for parties! Everyone loved them!!!

I made them with out the olives(yuk) and baked the meatballs in the oven, stuck them in a crock pot and dont in 15 mins...Yummy and easy is the best recipe..

To make it even faster, I used good purchased meatballs, and didn't try to insert the olives. I brought it to our office Halloween potluck and everyone loved it.  Used it again over Xmas, big hit again.  To each his or her own.  :)

I know they are supposed to be scary and all but they were just too disgusting.  Ended up throwing them away.

I tried to make these but when I was tossing themn around the pan, the eye part fell out.  The meat balls were a little tough but I was disappointed that the olives fell off.

Greek Salad with Oregano Marinated Chicken

(6 to 7-ounce) boneless skinless chicken breasts

red wine vinegar

garlic, smashed

lettuce

cucumber,

vine-ripened tomatoes (about 3/4-pound),

red onion, very thinly sliced

kalamata olives, coarsely chopped

feta cheese

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.

This was so quick and easy!  Two of my fav words when I cook.  The only thing that i would recommend is that you allow the chicken at least an hour to marinate i only did mine for 30 minutes and think it would be better longer.  Other than that it was wonderful and so healthy!!!! It's a keeper!

Overall a great greek salad recipe but the real standout is the chicken.  I was going to marinate my boneless, skinless chicken breasts for four hours (to get the most flavor possible) but after two hours the lemon had started to cook the meat so I went ahead and grilled them.  I cannot tell you how wonderfully lemony and juicy they were.  This marinade is going in the permanent recipe file.  Thanks Dave!

Such a fresh bright taste.  I skipped the olives and loved it.

Excellent and quick marinade for chicken.  Very flavorful.

I served this dish when we had company and everyone loved it.  The chicken was the biggest hit of all.  The chicken had delicious flavor and was very moist.   This is a keeper in my recipe file.

<span class="o-AssetTitle__a-HeadlineText">Greek Salad with Oregano Marinated Chicken was delicious</span>

THIS DISH WAS SO EASY TO PREPARE AND TASTED SO WONDERFUL. I AM NOT GOOD AT MAKING HOME MADE DRESSING, BUT THIS ONE IS A KEEPER. THE CHICKEN FLAVOR IS WONDERFUL. YOU HAVE TO TRY THIS !

Better than expected.  Salad and chicken make a perfect light evening meal.

This is a great filling salad that is an easy dinner main course. My only suggestion is to double (or more) the dressing portion depending on how much you expect to make - definitely not enough for 4 servings.

Greek Salad

lemon juice

kosher salt

olive oil,

head romaine lettuce

calamata olives,

Feta cheese, crumbled

English (seedless) cucumber, trimmed,

vine-ripened cherry tomatoes, halved

red onion,

green pepper, trimmed, seeded, and diced

In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

get good feta, it makes all the difference

I love this salad! It's a good way to eat healthy and fresh without being ordinary and bland. I did follow the directions given in "yes, the real thing" except for making a paste from the garlic and salt. I just pressed the garlic and added it with the salt to the EVOO and lemon juice to make the dressing. We don't really care for olives and my husband hates bell pepper, so I omitted those. Also, I substituted sweet onion for the red. We will make this again.  :)

I also followed the VA reviewers tips, minus making a paste from the garlic (the easier the better for me!).  Also, only marinated the veggies in the pepper and oregano for 30 min, but everything still came out great!  Very flavorful. And while I dont normally add lettuce to my greek salads, I thought the addition was nice. Sometimes I felt like our non-lettuce greek salad was too heavy/filling or dull.  The lettuce and adding the spices to the veggies (not the dressing) were a great change.  This recipe will become a regular recipe for us!  Husband loved it too.

My husband was craving a type of Greek salad sold in the grocery store deli department and I found this recipe.  I used all the ingredients except for the lettuce, so it was just a vegetable salad.  I also used Italian seasoning instead of oregano and it tasted great!  Very authentic and easy.  A great, fresh dish for Summer.

Use real Feta cheese to add an extra blast of flavor to the salad. Real feta is cheese is from Greece and made with a blend of sheep and goat milk not cow's milk. Dodoni is my favorite brand of Greece Feta cheese. You'll thank me later.  

This is an excellent Greek salad. Prep is very manageable and it impressed my dinner party. Would definitely recommend.<br />

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans and Grilled Shrimp.

vine ripe tomatoes,

red onion, thinly sliced

European cucumber,

red bell pepper, seeded and chunked

green bell pepper, seeded and chunked

cubanelle pepper, seeded and chunked

Kalamata black olives

flat-leaf

(1/4 pound) slices imported Greek feta

(a couple of glugs) extra-virgin olive oil

(3 splashes) red wine vinegar

oregano,

Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

This is a very quick and easy recipe that is delish! I added an extra tsp of Red Wine Vin. along with a couple of extra dashes of oregeno and it added a tang- which I like. Highly recommend- and don't skimp on the tomatoes! Off the vine is the only way... :P

The only thing I didn't have was the red bell pepper.  I also had the crumbled feta and it was still perfect!

RR's Greek Salad was delish!!!!!

I used RR's Greek Salad &amp; Sara's Chicken with Tomato and Feta Cheese Sauce &amp; all the accompaniments (See her menu), &amp; it was delish!!! - (Plus, I added Sara's Tabouleh) to this menu - and my guests went wild!
I didn't put Feta in the salad because of the Feta in the Cx Sauce, but I did set some on the side. And, it was used
up on both the salad &amp; Cx. I guess they couldn't get enough of that Feta. :)

Libations: Boutari Red Noussa Reserve from Greece &amp; sparkling water. The whole menu, plus what I added is a keeper! Thank you, Sara! Thank you, RR!
Become adventurous! Imagine! Create! Experiment! And, Enjoy!

Next weekend, I'm trying is RR's complete menu along with her Greek Salad. Can't wait!! Yum__M!

This Greek salad is so crunchy and flavorful! I serve it wrapped in the pita bread with zadziki sauce (cool cucumber sauce) along with the original dressing. It is soo healthful and filling, but I always force myself one more...I can't resist its that good.

I'm Greek and I've been making Greek salads for years, but this is truly the best one I've ever had.  I always make it when guests come over. We just love it!

This salad was a superb hit w/ our friends at their dinner party. Great color, flavor and scent. We even made it for our annual Holiday Party in December (which added great color to the serving table) and plan on making the salad again for our upcoming party. Fabulous Salad!

Awesome, awesome, awesome!!!  You definitely need some sort of bread to go along with it if you are making a meal out of it.  Flat bread or pita bread goes very well.  Great taste!

This quick easy to make, full of flavor recipe is a great dish to take to work.  You can prepare it the night before and by the time lunch comes the following day, the flavors are amazing and intense.  It's one of my new favorite things!!!

Ray has done it again! Her simple recipe for this salad is just amazing.

https://www.foodnetwork.com/videos/rachaels-greek-salad-recipe-0170105

Rachael's Greek salad is lettuce-free but full of chunky veggies and feta.

Rachael's Greek Salad Recipe

Stuffed Mushrooms with Sausage

raisins

Spanish green olives, pitted

pine nuts

parsley

Italian sausage, removed from casing

Pecorino Romano

red pepper flakes

bread

white mushrooms,

To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

Wowzers.  Made them last night &amp; not one left behind. Mine were a hybrid of Tyler &amp; Ina’s stuffed mushroom recipes - like Ina, I marinaded the mushrooms in olive oil &amp; marsala wine, because I had some on hand.  
Love the meaty texture &amp; the crunch of the panko bread crumbs. 

One word - DELICIOUS!  For those picky eaters, don't tell them what is in the mushrooms!<div>Very savory and addicting.  This is a keeper recipe for any occasion.</div><div><br /></div>

very good, made for super bowl party and well recieved!  made as recipe states

I am taking the stuffed mushrooms to a Super Bowl Party and baking them at the host's home.  I had some leftover filling and partially sauteed it and stuffed a teaspoonful into Athens Filo Mini Shells bought at the supermarket.  I sprinkled with the breadcrumbs and baked at 350 degrees for about 8 to 10 minutes.  They were outstanding and I'm looking forward to seeing how the stuffed mushrooms turn out later today.  Very tasty filling...I substituted black olives for the Spanish Green olives.  I highly recommend this recipe!

1st time trying these and they were off the hook Good!  Only variation was I used a Hot Italian sausage to kick em' up the heat ladder.  The odd mix of ingrediants had everyone asking about them and in an hour they were all gone!!  These were GREAT!

Absolutely delicious &amp; easy. Forgot the raisins, instead used dried cranberries. I will be making this often.

Everyone commented on these mushrooms.   They were wonderful!  Thanks for the recipe.

I did a test run of these mushrooms for an appetizer for Thanksgiving and they turned out great. Very savory (I omitted the raisins and nuts because I didn't have them on hand). Easy to prepare and quite delicious! Will definetly keep this in mind for future dinners/parties for the holidays.

These are amazing.  I do cook the mushrooms first then stuff them and bake

I made this for Thanksgiving day as an appetizer, laid them out and five minutes later they were gone.  People who didn't even like mushrooms were chowing down on them!  I have a hundred requests for X-mas already haha.  Please try this recipe. The ingredients are a little odd at first but they test great together!  Very flavorful! I used dried bread crumbs with Italian Seasoning because I was out of regular, and it was great! Will definitely save in my recipe box. Thank you Tyler for this great recipe!

There is little more impressive than a perfect antipasto platter to start a party, especially when you've made many of the components from scratch.

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