This is one of my favorite quick and easy recipes. I like to pair it with some steamed asparagus and a whole grain such as brown rice or quinoa.
2 portobello mushroom caps
2/3 c reduced fat feta cheese (I used Athenos reduced fat tomato and basil feta cheese)
1/2 teaspoon dried or fresh chopped basil
6 grape tomatoes, sliced
Drizzle of balsamic vinegar
Preheat oven to 350 degrees F. Remove stems from mushrooms and rinse clean. Place upside down on a cooking sheet. Distribute cheese, basil, and sliced tomatoes evenly between each mushroom cap. Drizzle balsamic vinegar over feta mixture to taste. Bake in oven at 350 degrees for approximately 15 minutes or until mushroom caps are soft.