These easy feta-and-tomato-stuffed portobellos make for a delicious side.
Wipe tops with a damp paper towel.
Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Bake until liquid has released, about 10 minutes.
Meanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl.
Microwave on High until sizzling, about 15 seconds.
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Add tomatoes; toss until evenly coated.
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.
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
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.
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Top with feta and drizzling with any remaining oil mixture.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
