Gourmet Vegetarian Marinated Feta Stuffed Portobello Mushrooms

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 large portobello mushroom caps 1 cup crumbled feta cheese 1/2 cup marinated artichoke hearts, roughly chopped 1/4 cup sun
• dried tomatoes, finely chopped 1/4 cup fresh basil leaves, roughly chopped 1/4 cup pine nuts, toasted 3 cloves garlic, minced 2 tablespoons olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. In a large mixing bowl, combine the feta cheese, artichoke hearts, sun dried tomatoes, basil leaves, pine nuts, and garlic. Mix well.
2. Season with salt and pepper to taste.
3. Preheat your oven to 400°F (200°C).
4. Remove the stems from the portobello mushroom caps and stuff each cap generously with the feta cheese mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Drizzle the mushrooms with olive oil, ensuring they are evenly coated.
7. Bake for 20 25 minutes or until the portobello caps are tender and slightly crispy on the edges.
8. Remove from the oven and let them cool slightly before garnishing with fresh parsley.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable culinary experience.

Notes

This recipe can easily be scaled up for larger gatherings by increasing the number of portobello mushrooms used.