Hefty portobello mushrooms add both protein and flavor to any meal. Here, they serve as the sandwich base for a Greek-inspired feta cheese filling. Fresh oranges, vanilla cookies and herbal tea make a fitting conclusion to this lunch or supper dish.
- 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
- 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.
The combination of earthy Portobello mushrooms, creamy ricotta and tangy feta calls for a Pinot Noir. Try either the vivid, fruity Acacia Pinot Noir or a milder one such as Echelon.
- Calories: 320
- Carbohydrate Content: 17 g
- Cholesterol Content: 120 mg
- Fat Content: 20 g
- Fiber Content: 3 g
- Protein Content: 19 g
- Saturated Fat Content: 11 g
- Sodium Content: 720 mg
- Sugar Content: 10 g