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Try SavoraMediterranean Roasted Portobello Mushrooms
These roasted portobello mushrooms are bursting with Mediterranean flavors! Stuffed with a savory mixture of sun-dried tomatoes, olives, feta cheese, and herbs, they make a delicious and satisfying vegetarian meal or a flavorful side dish. A touch of balsamic glaze adds a touch of sweetness and acidity, perfectly complementing the earthy mushrooms.
Ingredients
- portobello mushrooms4 Large
- Sun-dried tomatoes1/2 cup
- Kalamata olives1/4 cup
- Feta cheese1/4 cup
- Fresh basil2 tablespoons
- Fresh oregano1 tablespoon
- Garlic2 cloves
- Olive oil2 tablespoons
- Balsamic glaze1 tablespoon
- Salt1/4 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Preheat your oven to 400°F (200°C).
Gently remove the stems from the portobello mushrooms and scrape out the gills with a spoon. Brush the mushroom caps with olive oil and season with salt and pepper.
In a medium bowl, combine the sun-dried tomatoes, chopped olives, crumbled feta cheese, minced garlic, chopped basil, and oregano.
Stuff the mushroom caps with the mixture, dividing it evenly among them.
Place the stuffed mushrooms on a baking sheet and roast for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
Drizzle with balsamic glaze before serving. Enjoy!
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