Baked Feta & Tomato Portobellos Recipe
These easy feta-and-tomato-stuffed portobellos make for a delicious side. Baking the mushrooms stem-side down first allows any excess liquid to release from the mushrooms so it won’t muddy the flavors of your dish. If you don’t have Calabrian chiles, substitute 1/4 to 1/2 teaspoon crushed red pepper depending on your spice preference.
Ingredients
- 4 (4- to 5-inch) portobello mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced garlic
- 1 teaspoon chopped Calabrian chiles
- 1/2 teaspoon dried oregano
- 4 ounces tiny cherry tomatoes halved if large
- 2 ounces feta cheese crumbled into large pieces
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1 tablespoon balsamic glaze
Instructions
- Preheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.
- Meanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.
- Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.
- Bake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.
Notes
Serving Size: 1 mushroom