ClosePhoto:Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleActive Time:10 minsTotal Time:25 minsServings:4Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleCook Mode(Keep screen awake)Ingredients4(4- to 5-inch)portobello mushrooms2tablespoonsextra-virginolive oil2 1/2teaspoonsminced garlic1teaspoonchopped Calabrianchiles1/2teaspoondried oregano4ouncestinycherry tomatoes, halved if large2ouncesfeta cheese, crumbled into large pieces1tablespoonchopped fresh basil1/4teaspoonsalt1tablespoonbalsamic glazeDirectionsPreheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleMeanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.Nutrition InformationServing Size: 1 mushroomCalories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mgEatingWell.com, March 2024Rate ItPrint

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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

a recipe photo of the Baked Feta & Tomato Portobellos

Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Active Time:10 minsTotal Time:25 minsServings:4Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleCook Mode(Keep screen awake)Ingredients4(4- to 5-inch)portobello mushrooms2tablespoonsextra-virginolive oil2 1/2teaspoonsminced garlic1teaspoonchopped Calabrianchiles1/2teaspoondried oregano4ouncestinycherry tomatoes, halved if large2ouncesfeta cheese, crumbled into large pieces1tablespoonchopped fresh basil1/4teaspoonsalt1tablespoonbalsamic glazeDirectionsPreheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleMeanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.Nutrition InformationServing Size: 1 mushroomCalories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mgEatingWell.com, March 2024Rate ItPrint

Active Time:10 minsTotal Time:25 minsServings:4

Active Time:10 mins

Active Time:

10 mins

Total Time:25 mins

Total Time:

25 mins

Servings:4

Servings:

4

the ingredients to make the Baked Feta & Tomato Portobellos

Cook Mode(Keep screen awake)Ingredients4(4- to 5-inch)portobello mushrooms2tablespoonsextra-virginolive oil2 1/2teaspoonsminced garlic1teaspoonchopped Calabrianchiles1/2teaspoondried oregano4ouncestinycherry tomatoes, halved if large2ouncesfeta cheese, crumbled into large pieces1tablespoonchopped fresh basil1/4teaspoonsalt1tablespoonbalsamic glaze

Cook Mode(Keep screen awake)

Ingredients

4(4- to 5-inch)portobello mushrooms

2tablespoonsextra-virginolive oil

2 1/2teaspoonsminced garlic

1teaspoonchopped Calabrianchiles

1/2teaspoondried oregano

4ouncestinycherry tomatoes, halved if large

2ouncesfeta cheese, crumbled into large pieces

1tablespoonchopped fresh basil

1/4teaspoonsalt

1tablespoonbalsamic glaze

DirectionsPreheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleMeanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.Nutrition InformationServing Size: 1 mushroomCalories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mgEatingWell.com, March 2024

Directions

Preheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleMeanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleBake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.Nutrition InformationServing Size: 1 mushroomCalories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mg

Preheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.

a photo of the mushroom gills and stems being removed

Meanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.

Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.

a photo of the cherry tomatoes being placed inside the mushrooms

Bake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.

Nutrition InformationServing Size: 1 mushroomCalories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mg

Nutrition Information

Serving Size: 1 mushroomCalories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mg

Serving Size: 1 mushroom

Calories 138, Fat 10g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 9g, Total Sugars 6g, Added Sugars 1g, Protein 4g, Fiber 2g, Sodium 292mg, Potassium 437mg

EatingWell.com, March 2024

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