Baked Feta & Tomato Portobellos

Yield: 4 servings

Time: 25 minutes total

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:

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.

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.

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.

Source: Eating Well

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