Baked Feta & Tomato Portobellos

5.0
(2)
2 Reviews

These easy feta-and-tomato-stuffed portobellos make for a delicious side. Baking the mushrooms stem-side down first allows any excess liquid to release from the mushrooms so it won’t muddy the flavors of your dish. If you don’t have Calabrian chiles, substitute 1/4 to 1/2 teaspoon crushed red pepper depending on your spice preference.

By
Julia Levy
Julia Levy
Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

EatingWell's Editorial Guidelines
Published on March 15, 2024
Tested by
Amanda Stanfield
Amanda Stanfield Headshot
Tested by Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Baked Feta & Tomato Portobellos
Photo:

Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Active Time:
10 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free
the ingredients to make the Baked Feta & Tomato Portobellos

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

Ingredients

  • 4 (4- to 5-inch) portobello mushrooms

  • 2 tablespoons extra-virgin olive oil

  • 2 1/2 teaspoons minced garlic

  • 1 teaspoon chopped Calabrian chiles

  • 1/2 teaspoon dried oregano

  • 4 ounces tiny cherry tomatoes, halved if large

  • 2 ounces feta cheese, crumbled into large pieces

  • 1 tablespoon chopped fresh basil

  • 1/4 teaspoon salt

  • 1 tablespoon balsamic glaze

Directions

  1. 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

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

  2. 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.

  3. 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

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

  4. 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 Information

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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