Portobello Mushroom Caps with Feta, Tomato, and Mint

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Feta cheese

  1 oz or 28g

• Spearmint

  Fresh

  6 leaf, whole or 0.3g

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the olive oil with mushroom caps, sliced shallots, tomato slices, salt, and pepper. Spread the mixture on the baking sheet.
3. Roast for 45 minutes, flipping the mushrooms halfway through, until the mushrooms are soft and the tomatoes and shallots are shriveled.
4. Drizzle with lemon juice, then assemble the mushroom caps in stacks with feta and mint ribbons. Serve immediately.

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