Obviously a recipe for the mushroom lover. Fresh flavorful tomatoes are diced and tossed with chiffonades of fresh basil, crumbles of tangy feta cheese, olive oil and seasoned with salt & pepper. The tomato mixture tops a large grilled portobello mushroom. The fresh topping accessorizes the feature of this appetizer, the earthy meaty mushroom, perfectly. A simple, easy-to-make appetizer that can wow your dinner date, just make sure they like mushrooms.
2 large portobello mushrooms, wiped cleaned and stems removed
2 ripe roma tomatoes
3 Tbsp of crumbled feta cheese
4 leaves of fresh basil, cut in chiffonades
salt and pepper
1. In a large bowl add the diced roma tomatoes, olive oil to coat, salt and pepper to taste and toss all together. Set aside.
2. Heat a large heavy-bottomed skillet/pan over med-high heat.
3. In the meantime drizzle olive oil on both side of the the portobello mushroom and pat to spread, season with salt and pepper.
4. Add the mushrooms to the hot pan top-side up (or round-side up), allow the mushroom to cook for about 3-5 minutes (check the underside occasionally to make sure the mushroom is browning and becoming softer).
5. Flip the mushrooms over to brown and soften the other side. When the mushrooms are fully grilled, you want them to be soft so as to be easily cut with a knife, they are ready.
6. Take the mushrooms off the pan and set aside stem side down on a plate lined with a paper towel, this will allow them to slowly give off any excess mushroom liquid.
7. In the meantime, in your tomato mixture, add the chiffonades of fresh basil and crumbled feta, fold this mixture together carefully, taste and season with salt & pepper if needed.
8. Plate your mushrooms stem side up, and top with a generous scoop of the tomato mixture.