Feta and Tomato Portobello Mushrooms (Vegetarian)

This is another recipe where you can play around with the filling to suit your taste however as most cheeses are high in energy density they need to be used in moderation or balanced with other low energy density ingredients. This feta, tomato and pesto version is low in energy density but still tastes great and makes a filling lunch or snack.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You can keep the skin on the mushrooms but they need to be clean and the stem and gills need to be removed. The gills can easily be removed using a teaspoon. Place the mushrooms on foil on a baking tray and brush the olive oil equally into the inside of each mushroom. Bake them in a preheated oven at 170°C for 15 minutes until they are tender. Crumble up the feta and add it to a small bowl with the finely chopped garlic, parsley, cherry tomatoes, pesto and a sprinkle of salt and black pepper. Mix these ingredients so they are well combined. After 15 minutes remove from the oven, drain off any excess fluid, then add the filling mixture equally into the four mushrooms. Return to the oven for a further 10 minutes until the filling begins to golden. Season with additional salt and pepper if required. Suggested servings: Two portions of two mushrooms.