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Feta and tomato stuffed Portobello with garlic butter and thyme

Oven grilled Portobello stuffed with feta cheese, cherry tomatoes, garlic, butter, and thyme. Served with arugula salad and drizzled balsamic glaze.
5 from 1 vote
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Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people

Ingredients
  

  • 4 Portobello mushrooms
  • 2 garlic cloves minced
  • 4 cherry tomatos
  • 4 tablespoon butter
  • 4 teaspoon muscovado sugar optional
  • 3 oz feta cheese
  • thyme fresh
  • 4 teaspoon olive oil
  • Balsamic glaze to taste

Instructions
 

  • Preheat the oven to 480ºF / 250ºC
  • Remove the stem from the portobello. If necessary, clean them with damp paper towel or brush them with a pastry brush. NEVER rinse mushrooms with water. Place them "cap" side down.
  • Distribute the garlic and butter in the mushrooms. Top with a halved cherry tomato and crumbled feta cheese. Add some muscovado sugar on each tomato halfe.
  • Add some fresh thyme on top and drizzle a teaspoon of olive oil over each mushroom.
  • Grill in the oven for 8-10 minutes.
  • Serve with arugula (rucola), and some extra thyme. Drizzle some balsamic glaze and add salt if required.
Keyword side dish, starter
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