Ah, Portobello mushrooms. Those meaty marvels are a vegetarian’s dream come true. They have this incredible ability to soak up flavor like a sponge, making them perfect for starring in all sorts of delicious dishes. This recipe for Baked Feta & Tomato Portobello is a personal favorite. It’s a symphony of Mediterranean flavors – the earthy richness of the mushrooms, the sweet acidity of the tomatoes, the salty tang of the feta, and the aromatic kiss of garlic and oregano.

The first time I whipped this recipe up, I was looking for a quick and easy weeknight meal. Let me tell you, it did not disappoint! It came together in under 30 minutes, and the aroma filling my kitchen was heavenly. Plus, the combination of textures – the juicy burst of the tomatoes, the creamy feta, and the slightly chewy mushrooms – was pure magic.

This Baked Feta & Tomato Portobello recipe is perfect for a light lunch, a side dish for a larger dinner, or even a vegetarian main course. It’s also incredibly versatile. Don’t have Calabrian chiles on hand? No worries! A pinch of red pepper flakes will do the trick. Craving a bit more veggie goodness? Throw in some sliced zucchini or bell peppers.

So, are you ready to embark on this delicious journey? Let’s get cooking!

Ingredients for Baked Feta & Tomato Portobello

• 4 Portobello mushrooms (4-5 inches each)
• 2 tablespoons extra-virgin olive oil
• 2 ½ teaspoons minced garlic
• 1 teaspoon chopped Calabrian chilis (or a pinch of red pepper flakes)
• ½ teaspoon dried oregano
• 4 ounces cherry tomatoes, halved (or quartered if large)
• 2 ounces feta cheese, crumbled into large pieces
• 1 tablespoon chopped fresh basil
• ¼ teaspoon salt
• 1 tablespoon balsamic glaze

Instructions for Baked Feta & Tomato Portobello

• Preheat your oven to 400°F (200°C). This will ensure the mushrooms cook through evenly and the tomatoes get nice and juicy.
• Using a damp paper towel, gently wipe the tops of the Portobello mushrooms. Don’t rinse them under running water; this can make them soggy. Carefully remove and discard the stems, or save them for another recipe (like a mushroom stock!).
• Combine the olive oil, garlic, Calabrian chilis (or red pepper flakes), and oregano in a small bowl. This fragrant mixture will be the flavor bomb for our mushrooms.
• Place the Portobello mushrooms cap-side down on a baking sheet. Using a spoon or brush, coat the insides of the mushrooms generously with the olive oil mixture.
• Pop the mushrooms in the preheated oven and bake for about 5 minutes. This releases excess moisture from the mushrooms, creating a nice little cavity for our fillings.
• While the mushrooms are baking, toss the halved cherry tomatoes in a bowl with a drizzle of olive oil and a pinch of salt. Trust me, a little salt draws out the tomatoes’ natural sweetness.
• Remove the baking sheet from the oven and flip the mushrooms cap-side up. Divide the seasoned cherry tomatoes evenly among the mushroom caps.
• Now comes the fun part – layering the flavors! Sprinkle the crumbled feta cheese generously over the tomatoes.
• Return the baking sheet to the oven and bake for 10-13 minutes, or until the tomatoes burst and the feta softens and browns around the edges.
• Once the mushrooms are cooked, remove them from the oven and let them cool slightly.

Here comes the finishing touch! Garnish each Portobello with a sprinkle of fresh chopped basil. Finally, drizzle the balsamic glaze over the top, creating a beautiful contrast of sweet and tangy.

Serving and Prep Time

This recipe yields 4 servings and can be whipped up in under 30 minutes, making it a perfect weeknight meal option.

Conclusion

These Baked Feta & Tomato Portobello are delicious and incredibly versatile. They’re a crowd-pleaser for vegetarians and omnivores alike. So, the next time you’re looking for a flavorful and satisfying dish, try this recipe!

FAQ

Can I use a different type of cheese?

Absolutely! For a different flavor profile, swap the feta for goat cheese, ricotta, or even mozzarella.

Don’t have fresh basil?

No problem! A sprinkle of dried basil or even chopped fresh parsley will work wonders.

What if I don’t have balsamic glaze?

A drizzle of balsamic vinegar reduction or even a touch of honey will add sweetness.