Baked Portobello Mushrooms

Baked portobello mushrooms are a healthy and hearty side dish. They are also a great vegetarian or vegan option.

Cuisine: BRAAI TIME – HEALTHY SIDE DISHES
Cook Time: 30 minutes
Servings: 4

Ingredients

• 4 portobello mushroom caps, wiped clean and stems removed
• 1 Tbsp. extra virgin olive oil
• 1 tsp. dried oreganum
• Sea salt and black pepper to taste
• 1 can tomatoes, blended
• 1 small red onion, finely diced
• ½ cup mushrooms, chopped finely
• ½ cup cherry tomatoes, halved
• ½ green bell pepper, diced
• ⅔ cup feta cheese, crumbled
• 1 tsp. chilli flakes, optional

Instructions

1. Preheat oven to 200ºC.
2. Line a baking sheet with  parchment paper and add mushroom caps. Brush both sides of each mushroom with a bit of olive oil. Sprinkle the inside gills with oreganum and season with sea salt and black pepper. Place   in the oven and bake for 5 minutes.
3. While the mushrooms are baking, prepare your veggies.
4. Pull mushroom caps out of the oven and spoon blended tomato onto the caps. Top with diced veggies and sprinkle with feta cheese. Place back into the oven and bake for 15 minutes.
5. Remove mushrooms from oven. Plate and sprinkle with some chili flakes for a bit of heat.

 TOP TIPS

• More veggies: Top with whatever you have on hand e.g. grated carrots, baby marrow, basil, etc.
• Vegan: Sprinkle with nutritional yeast instead of cheese.
• Prepare ahead: Veggies can be diced in advance and stored in an airtight container.
• Kid-friendly option: Substitute the mushroom with a brown rice tortilla or whole wheat pita and allow children to use mozzarella instead of feta.