In the previous post, you read about how I discovered a new local market and purchased a humongous portobella mushrooom for dinner. Well, have a gander at the final result: that darn ‘shroom, stuffed to its gills with freshly chopped garlic and feta cheese and topped with a from-the-garden basil leaf, then broiled in a 380 degree oven for 15 minutes. The result? Bliss. Sheer, cheesy, mushroomy bliss.
- Portabello mushroom(s)
- Chopped garlic
- Feta cheese
Clean out the underside and stem of the portabello with a spoon. Be certain not to gouge the mushroom or scrape too much out. Chop fresh garlic. Fill mushroom with as much crumbled feta as it can hold, then sprinkle the chopped garlic on top. Spray a baking dish and place the mushroom in the dish. Bake at 380-385 degrees F for about 15 minutes or until the mushroom is soft and beginning to release its juices, and the feta is becoming slightly browned on top. Garnish with a fresh basil leaf (optional) and cracked black pepper. Enjoy!