Adapted from vegetarian times.com
I know, I know. I have been horrible. I haven’t published a new recipe in two weeks and I am truly sorry. I have had a crazy couple of weeks but now I am back. To make it up to you I am publishing two spectacular portobello recipes (here’s the other one) as well as a pumpkin one to celebrate the most wonderful time of the year, that is Pumpkin Season. To start off, we have these magnificent stuffed portobellos. It is a Greek-inspired recipe with a delicious feta cheese filling. It literally melts in your mouth wit just the right amount of meatiness from the mushrooms.
Yields 4 servings
- 4 large portobello caps
- 1 tablespoon olive oil
- 1 large egg, beaten
- 8 oz crumbled feta cheese
- 1 cup ricotta cheese
- 1 tablespoon dried oregano (or 3 tablespoons fresh oregano)
- Black pepper, to taste
- 12-16 grape tomatoes, halved
- Preheat oven to 425F (218C). Cover a baking dish with parchment paper and set aside.
- Wipe mushroom caps clean, snap off stem ends and carefully scrape out black gills. Brush each mushroom cap lightly with oil and set aside on the prepared baking dish.
- Combine the egg, feta and ricotta in a bowl. Mix well and stir in oregano and pepper. Divide the cheese filling evenly between the mushroom caps.
- Bake for 20 minutes or until tops are golden. Remove from oven, garnish with the grape tomatoes and serve.
Comments: Mine is quite a cheesy family so these mushrooms were very satisfying. The mild taste of the ricotta blends well with the bold flavor of the feta cheese. As I have said before, I encourage you to use original Greek feta made with goat or sheep’s milk. The difference in flavor between the original and one made with cow’s milk is vast. Vegetarian Times recommends pairing these mushrooms with Pinot Noir.