Baked Portobello Mushrooms with Balsamic and Feta
These flavorful baked portobello mushrooms are marinated in balsamic vinegar and olive oil and roasted in the oven with feta cheese.
Servings: 4
Calories: 241kcal
Equipment
Ingredients
- 4 large portobello mushroom caps (gills and stem removed)
- 2 garlic cloves (minced)
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon fresh ground black pepper
- ½ teaspoon kosher Salt
- ½ cup feta cheese
Instructions
- Preheat oven to 400 degrees.
- Combine minced garlic, olive oil, balsamic vinegar, salt and black pepper in a small dish.
- Place mushrooms into a gallon ziplock bag and pour balsamic mixture into the bag, seal it, and rotate to ensure mushroom caps are evenly coated.
- Optional: Let marinate 15 minutes or longer.
- Place portobello mushrooms on a wire baking rack set over a baking sheet and bake for 15 minutes.
- Top mushrooms with feta cheese, and bake for an additional 10 minutes. If there is marinade left over it can be drizzled on the mushrooms when adding feta.
- Remove portobello mushrooms from the oven and let cool for 5 minutes and serve.
Nutrition
Calories: 241kcal | Carbohydrates: 7g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 515mg | Potassium: 340mg | Fiber: 1g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 0.5mg | Calcium: 102mg | Iron: 1mg