Mediterranean Stuffed Portobello Mushrooms Recipe
Servings: 2
Ingredients
- 4–5 large portobello mushrooms - stems removed
- 5 oz (150 g) mozzarella cheese
- 2.5 oz (70 g) feta cheese, cut into small cubes
- 1 cup cherry tomatoes halved
- Salt and black pepper to taste
- Fresh or dried basil and oregano for garnish
- Balsamic vinegar glaze optional - for drizzling before serving
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the portobellos by gently removing the stems to create cups. Place them on a baking sheet lined with parchment paper or in any ceramic baking dish you like. Here is a good option from Amazon.
- Add a layer of mozzarella cheese to each mushroom cap.
- Top with feta cubes and halved cherry tomatoes.
- Sprinkle more mozzarella on top to create a nice cheesy cover.
- Season with salt, pepper, and a sprinkle of basil and oregano.
- Bake for about 20 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Drizzle balsamic vinegar over the mushrooms right before serving (optional but highly recommended!).
- Serve warm and enjoy!