Tomatoes & Mushrooms

This weekend has been a lazy weekend. One of those where making a bowl of cereal feels like a daunting task. I had some recipes planned out, but they all seemed like too much work. This weekend was made for Sangria, blue skies, and the beach. My couch and a good movie, because reading a book takes too much energy also.

So I found myself digging in the fridge Sunday afternoon looking for a quick fix for two hungry people who were late for lunch. I saw tomatoes and I saw portabella caps. Then I saw a fresh chunk of feta and we were in business.

  Here is what you'll need to grab for two people:

Preheat the oven to 450 degrees

Approximately 1 1/2 TBL olive oil
(1) large tomato of your choice, sliced
(2) Portabella caps
Approximately 1/4 cup crumbled feta (adjust to your taste, I didn't measure it!)
1 teaspoon of italian seasoning (I used an Italian blend grinder by McCormick)

Pull the stems off of the mushroom caps, saving them for another recipe. White down the mushroom to remove any dirt. Drizzle olive oil over the gills and wipe a little on the top side. Spray a cookie sheet with some nonstick spray and place the caps on it gill side up. Put them in the oven for 10 minutes.

Pull your caps out and place 1-2 tomato slices on top of each one. Sprinkle each with about 1/2 teaspoon of seasoning and then top with feta cheese. Stick them back in the oven for about 5 minutes. You want the tomatoes to be soft and the cheese a little brown. If you want, you can switch your oven to broil for this step to insure the cheese gets brown.

Pull out and enjoy!!

I hope that everyone had a fantastic Memorial Day weekend!! I know that we did. I also want to wish a very, very spectacularly happy 6th birthday to my precious niece! I'm very lucky to have such an amazing and beautiful girl as my niece. :)