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
- Salt and freshly ground black pepper to taste
- 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.
- Serving Size: SERVES 4
- 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