Baked Feta & Tomato Portobellos

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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.

Active Time:
10 mins
Total Time:
25 mins
Servings:
4
the ingredients to make the Baked Feta & Tomato Portobellos

Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

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

Directions

  1. 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.

    a photo of the mushroom gills and stems being removed

    Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

  2. 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.

  3. 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.

    a photo of the cherry tomatoes being placed inside the mushrooms

    Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

  4. 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.

    a recipe photo of the Baked Feta & Tomato Portobellos

    Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Nutrition Information

Serving Size: 1 mushroom

Calories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mg

EatingWell.com, March 2024

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