Name: Turkish Mushroom Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 pound mixed mushrooms (such as cremini, shiitake, and button mushrooms), sliced; 1 onion, chopped; 3 cloves of garlic, minced; 1 red bell pepper, diced; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon dried oregano; Salt and pepper to taste; 1 can diced tomatoes (14 oz); 1/2 cup vegetable broth; 1/4 cup fresh parsley, chopped; 1/2 cup feta cheese, crumbled; Olive oil for cooking; Cooked rice or crusty bread, for serving

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet, stirring occasionally, until the pepper is tender.
Incorporate the sliced mushrooms into the skillet, cooking them until they are slightly browned and have released their juices.
Sprinkle the paprika, cumin, dried oregano, salt, and pepper over the mushroom mixture, stirring well to combine and evenly coat the ingredients with the spices.
Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer. Allow it to cook for about 10 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
Stir in the chopped parsley, reserving some for garnish, then transfer the mushroom mixture to the prepared casserole dish.
Crumble the feta cheese over the top of the casserole, then cover the dish with foil and place it in the preheated oven.
Bake the casserole for 20 minutes covered, then remove the foil and bake for an additional 10 minutes until the cheese is lightly golden and bubbly.
Garnish with the remaining parsley before serving.

Ingredients

Instructions

Nutrition Facts

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