Stuffed portobellos with feta and sun-dried tomatoes

These stuffed portobello mushrooms combine feta with sun-dried tomatoes, shallot and oregano. Balsamic vinegar gives the mushrooms a lightly acidic contrast to the savoury filling.

Serves: 4 people
Preparation: approximately 15 minutes
Cooking: approximately 20 minutes
Total time: approximately 35 minutes

Ingredients

• 4 large portobello mushrooms
• 100 g feta
• 6 sun-dried tomatoes in oil
• 1 shallot
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• salt
• freshly ground black pepper
• a few sprigs of fresh parsley

Preparation

1. Preheat the oven
   Preheat the oven to 200 °C.
2. Prepare the portobello mushrooms
   Clean the portobello mushrooms with a brush or a piece of kitchen paper if necessary. Carefully break the stems out of the caps and finely chop them.
3. Prepare the brushing mixture
   Mix the olive oil with the balsamic vinegar and oregano. Season with black pepper and a small amount of salt. Brush the portobello mushrooms on both sides with the mixture.
4. Prepare the filling
   Drain the sun-dried tomatoes and finely chop them. Peel and finely chop the shallot. Crumble the feta and mix it with the sun-dried tomatoes, shallot and finely chopped portobello stems.
5. Chop the parsley
   Pick the leaves from the parsley and roughly chop them. Set them aside for serving.

Method

1. Pre-bake the portobello mushrooms
   Place the portobello mushrooms open side down in an oven dish or on a baking tray lined with baking paper. Bake them for 5 minutes in the preheated oven.
2. Fill the portobello mushrooms
   Remove the portobello mushrooms from the oven and turn them over. Remove any liquid that has been released into the dish. Divide the feta filling among the portobello mushrooms.
3. Bake the portobello mushrooms until done
   Return them to the oven and bake for another 12–15 minutes, until the portobello mushrooms are soft and cooked through, the filling is piping hot and the feta on top begins to colour lightly.
4. Garnish and serve
   Remove the portobello mushrooms from the oven and sprinkle them with the chopped parsley. Serve immediately.