The best chef of the day, Auguste Escoffier, prepared Peach Melba for Victorian era opera singer Nellie Melba. Years later, he also gave her the name of some thin, crispy toasts.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 stuffed mushroom caps |
Ingredients
- 4 large portobello mushroom caps
- 1 cup crumbled feta cheese
- 1 cup torn fresh spinach
- 4 small Campari tomatoes, sliced
- ½ teaspoon dehydrated minced garlic, or to taste
- salt and ground black pepper to taste
- 1 teaspoon balsamic vinegar, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9×13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Reviews
so easy to make and it turned out great. I accidentally put the balsamic on it before cooking and it was fine. I will make it again.
I was a bit skeptical at first but these turned out quite nicely. I was especially happy that my teens enjoyed them as well. Definitely will make these again.