This is good stuff! And it's open to variations in case you don't like a certain ingredient or don't have something.
Preheat your oven to 425 degrees and get yourself a sheet pan with cooking spray on the ready!
This will make one serving with 2 portobella caps. Remove the stem and clean out the caps. Chop around 3 artichoke hearts, a small seeded tomato, and as many kalamata olives that you like. Toss in some feta cheese, 2 tablespoons of breadcrumbs and 2 tablespoons of olive oil. Again, if you want more of something, add it! It's up to you! You can pretty much eyeball the amount of mixture you have in proportion to the size of the mushroom caps you have.
I find additional seasonings not really necessary if your ingredients are tasty enough on their own.
Place the mushrooms cut side up on the sheet pan and pile up the toppings! I like to add a little drizzle of olive oil over the toppings and then pop them in the oven for about 20 minutes. The breadcrumbs should get a wee crisp and the topping will get hot.
Grab a fork and eat!
Preheat your oven to 425 degrees and get yourself a sheet pan with cooking spray on the ready!
This will make one serving with 2 portobella caps. Remove the stem and clean out the caps. Chop around 3 artichoke hearts, a small seeded tomato, and as many kalamata olives that you like. Toss in some feta cheese, 2 tablespoons of breadcrumbs and 2 tablespoons of olive oil. Again, if you want more of something, add it! It's up to you! You can pretty much eyeball the amount of mixture you have in proportion to the size of the mushroom caps you have.
I find additional seasonings not really necessary if your ingredients are tasty enough on their own.
Place the mushrooms cut side up on the sheet pan and pile up the toppings! I like to add a little drizzle of olive oil over the toppings and then pop them in the oven for about 20 minutes. The breadcrumbs should get a wee crisp and the topping will get hot.
Grab a fork and eat!
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