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Posts tagged ‘Greek’

Greek Portobellos

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.


Greek Portobellos

  • 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
  1. 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.
  2. Place mushrooms, tops down, in glass dish. Drizzle with oil and vinegar; refrigerate 1 hour.
  3. In bowl combine feta, lemon juice, oregano, onion and olives. Mix carefully.
  4. 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.
  5. Fill mushrooms with feta mixture. Broil 5 minutes or until cheese melts.