Portobello mushroom caps with feta, tomato and mint
Delight your taste buds with these savory Portobello Mushroom Caps topped with tangy feta, juicy tomato, and fresh mint. Perfectly seasoned with a hint of lemon, olive oil, and shallots for a flavorful, easy-to-make vegetarian dish.
- 25 Mar 2025
- Cook time 45 min
- Prep time 15 min
- 1 Servings
- 9 Ingredients
This delightful recipe for Portobello mushroom caps with feta, tomato, and mint is perfect for a light lunch or a nutritious dinner. Bursting with fresh flavors and a satisfying blend of textures, it's an easy-to-make dish that highlights the earthy richness of Portobello mushrooms, the tanginess of tomatoes, the creaminess of feta cheese, and the refreshing hint of mint. It's also a great vegetarian option that doesn’t skimp on deliciousness.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Gently clean the Portobello mushroom caps with a damp cloth to remove any dirt.
- Remove the stems and gently scrape out the gills with a spoon to make space for the filling, if desired.
3. Cook the Shallots:
- Heat the olive oil in a small skillet over medium heat.
- Add the finely chopped shallot and sauté until it becomes translucent and fragrant, about 2-3 minutes.
- Remove from heat and set aside.
- In a mixing bowl, combine the sautéed shallot, diced tomato, a dash of salt, a dash of black pepper, 3 tablespoons of lemon juice, crumbled feta cheese, and julienned spearmint leaves. Mix well to combine all the ingredients.
- Place the mushroom caps on a baking sheet, gill side up.
- Evenly divide the filling mixture among the mushroom caps, pressing gently to ensure the filling stays in place.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- Remove the mushrooms from the oven and let them cool for a couple of minutes before serving.
- Optionally, garnish with additional fresh mint leaves for extra flavor and presentation.
Tips:
- For added depth of flavor, marinate the Portobello mushroom caps in olive oil, lemon juice, salt, and pepper for about 30 minutes before cooking.
- To ensure even cooking, choose mushrooms that are similar in size and thickness.
- If you prefer a more intense flavor, grill the mushrooms instead of sautéing them.
- Use freshly squeezed lemon juice for the best taste and aroma.
- Add the spearmint leaves just before serving to keep them vibrant and fresh.
- Feel free to experiment with additional herbs such as basil or oregano, which pair well with the ingredients in this recipe.
Portobello mushroom caps with feta, tomato, and mint are not only delicious but also a healthy choice packed with nutrients. This easy-to-follow recipe brings together savory and fresh ingredients to create a memorable meal. Whether you serve it as a main dish or a side, it’s sure to please any palate. Enjoy the satisfying combination of flavors and the compliments from your friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 5g | 14% |
| Sugar 16g | 16% |
| Fat | |
| Fat 22g | 25% |
| Saturated 6g | 20% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 70mg | 12% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 1.45mg | 111% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 70mg | 76% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 1.17mg | 131% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1480mg | 43% |
| Selenium, Se 54ug | 101% |
| Sodium, Na 520mg | 34% |
| Zinc, Zn 2.34mg | 21% |
| Water | |
| Water 490g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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