From Amy Parker,Portobello Mushrooms Stuffed with Tomatoes and Feta
A local pizza chain makes a delicious vegetarian sandwich with grilled portobello mushrooms, roasted tomatoes and feta cheese. After a recent lunch there, I decided to experiment with their ingredients to come up with in inside-out version of their sandwich. Instead of stuffing bread with portobello caps, I put breadcrumbs inside the mushrooms. Serve this Mediterranean-inspired stuffed mushroom recipe a bed of arugula or other peppery greens dressed lightly with olive oil and lemon juice.
3 large portobello mushroom caps (about 4 in./10 cm) in diameter
1 medium tomato
4 tablespoons (1/4 cup/4oz./60 ml) crumbled feta cheese
1/3 cup (80 ml) + 1 tablespoon bread crumbs
6 fresh sage leaves
salt and pepper to taste
olive oil for greasing pan
Preheat oven to 450Â°F (230Â°C).
Clean the mushrooms and remove any woody bits of stem remaining. Dice one of the mushroom caps and set aside.
Core and dice the tomato and finely chop the sage leaves.
Add tomato and sages to the diced mushroom mixture along with one half the feta cheese, 1/3 cup of the breadcrumbs.
Beat the egg until light yellow and foamy, and mix well with the mushroom and tomato mixture.
Grease a small baking tray or metal baking pan lightly with olive oil. Fill the mushroom caps with the mushroom and tomato mixture and set them on the baking tray.
Mix the remaining half of the feta cheese with the remaining tablespoon of breadcrumbs and sprinkle over the filled mushroom caps. Season with salt and pepper to taste.
Bake for 20 minutes and then finish under the broiler until the crumb topping is brown (a minute or two).
Remove from oven and let rest for a minute or two before serving.
Serving suggestion: Serve on a bed of arugula or other peppery greens dressed lightly with olive oil and lemon juice.