These past 2 weeks I’ve been home alone and trying to make dinners with recipes that are things that MrMango would not necessarily be gung-ho about. I figured that I would try out some of these recipes in his absence. One of said recipes was for Greek Portobello mushrooms, which are mushroom caps topped with a mixture of feta, olives, onions, and lemon juice and then broiled so that the cheese gets melty.
I was happy with the results of this recipe. It made for a nice light dinner and was very easy to make. The leftovers were wonderful chopped up and tossed with lettuce to make a salad.
- 6 large portobello mushroom caps
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 ounces feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 1/2 small red onion, chopped
- 1/2 cup sliced black olives, drained
- Clean mushroons with damp cloth or paper towel; remove stems. Place mushrooms in bowl with 4 cups of hot water and submerge to soak for 15 minutes. Drain on paper towels.
- Place mushrooms, tops down, in glass dish. Drizzle with oil and vinegar; refrigerate 1 hour.
- In bowl combine feta, lemon juice, oregano, onion and olives. Mix carefully.
- Preheat broiler (or grill set to medium). Remove mushrooms from marinade. Broil mushrooms, gill side down, 3 to 4 minutes or until lightly browned. Turn and broil 3 to 4 minutes on the other side.
- Fill mushrooms with feta mixture. Broil 5 minutes or until cheese melts.