Feta Stuffed Portabella Mushrooms for Two

Portabella? Portobello? Portabello? The jury is still officially out on how to spell the name of this delicious, meaty mushroom. Any way you spell it, though, it tastes delightful when stuffed with feta cheese and Italian seasonings. I developed this recipe to feed two people (along with side dishes, of course!), but you can obviously adapt it to feed as many people as you'd like.





FETA STUFFED PORTABELLA MUSHROOMS FOR TWO

Ingredients:

1 small eggplant
2 portabella mushrooms
1/2 of a roma tomato
1/4 tsp. basil
1/4 tsp. oregano
1 clove garlic, diced
1/8 - 1/4 c. feta cheese
Olive oil for brushing
Sea salt and fresh ground pepper, to taste

1.  Preheat oven to 450.

2.  Peel eggplant and cut into 1/4 inch thick squares.  Lay on lined baking sheet and roast  for 10-15 minutes.

3.  Remove roasted eggplant from oven and reduce heat to 375.

4.  Remove stems from mushrooms and use a spoon to scoop out gills.  Brush mushrooms with olive oil, inside and out.

5.  Dice half of a roma tomato.  Mix in basil, oregano, garlic.  Add salt and pepper, to taste.

6.  Layer eggplant, roma mixture, and cheese in mushroom caps.  Bake for 10 min at 375.

7.  Enjoy!

Peel eggplant...

Cut into 1/4 inch thick squares.  Lay on lined baking sheet and roast  for 10-15 minutes.

Roast for  10-15 minutes and remove from oven.

Cut stems off mushrooms and use a spoon to scoop out gills.

Prepared mushrooms.

Dice tomato; add spices.

Brush mushroom caps with olive oil, inside and out.

Layer eggplant, tomato mixture, and feta cheese.  Bake for 10 minutes.

Enjoy!