Hefty portobello mushrooms are an excellent substitute for meat. The earthy, hearty mushroom adds protein and flavor to any meal, and is great for grilling, sauteing, or roasting. In tonight's case, the mushrooms act as the base of an open faced sandwich topped with a delicious vegetarian friendly mixture of cheese and herbs. The feta and fresh oregano give the mushrooms a Greek twist, and the grape tomato bites, added after baking, give it a salad like quality that is light and tasty. The creamy ricotta and tangy feta pair nicely with a bottle of Pinot Noir so why not invite your boy over for an impromptu dinner date? These sandwiches would make an intimate informal meal when concluded with fresh oranges and vanilla cookies. Happy Friday! Check out the recipe and
4 large portobello mushroom caps, about 5 oz. each
1 Tbs. olive oil
1 large egg, beaten
8 oz. crumbled feta cheese
1 cup low-fat ricotta cheese
3 Tbs. fresh oregano plus extra for garnish
3 Tbs. fresh snipped dillweed plus extra for garnish
Salt and freshly ground black pepper to taste
20 grape tomatoes, halved
- Preheat oven to 425F.
- Wipe mushroom caps clean, snap off stem ends and carefully scrape out black gills. Brush each cap lightly with oil. Set mushrooms aside.
- Combine egg, feta cheese and ricotta cheese in a mixing bowl. Mix well, and stir in oregano, dillweed, salt and pepper.
- Divide cheese filling equally among portobello caps, and place on cookie sheet or baking pan.
- Bake for 20 minutes, or until tops turn golden.
- Remove from oven, garnish with tomatoes and serve.
PER SERVING: 320 CAL; 19 G PROT; 20 G TOTAL FAT ( 11 SAT. FAT) ; 17 G CARB.; 120 MG CHOL; 720 MG SOD.; 3 G FIBER; 10 G SUGARS