Portobello Mushroom And Feta Salad Recipes

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• Preheat the grill.
• Pop out the stem from all of your portobello mushrooms.
• Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
• Cook mushrooms over a hot fire for about 4 minutes on each side.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
• Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.

STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS

Steps:

• Cut a horizontal cross section into each breast, forming a pocket.
• Mix feta cheese, portobello mushrooms, oregano, and garlic together in a small bowl. Stuff 1/2 of the feta mixture into each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken, cover, and cook until browned, 8 to 10 minutes. Flip and continue to cook, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 7 to 10 more minutes.
• Remove the cover and brown chicken until a bit crispy, 1 to 2 minutes per side. Remove from the skillet and keep warm.
• Add chicken broth, lemon juice, and butter to the skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook for 4 to 5 minutes.
• Serve hot broth mixture over the stuffed chicken.

PORTOBELLO MUSHROOM AND FETA SALAD

Steps:

• Preheat grill to medium heat. Brush mushrooms and squash evenly with 2 Tbsp. of the dressing. Grill 3 to 4 min. on each side or until tender. Remove from grill. Cut mushrooms into 1/2-inch-wide strips.
• Place salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.
• Sprinkle with the cheese and pine nuts.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
• Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
• Bake in the preheated oven for 30 minutes.
• Drizzle with balsamic vinegar just before serving.