These Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are perfect for a meatless side dish. It's low carb, keto and gluten free. The dish is termed 'Greek Style' because of the herbs and feta used, you can read more about feta cheese here.
Ingredients
(makes about four servings)
4 T extra virgin olive oil
2 T fresh mint, finely chopped
2 T fresh oregano, finely chopped (Other fresh herbs of your choice could be used.)
3 T fresh lemon juice (or less if you’re not a big lemon fan)
12 oz. jar roasted red pepper, drained well and diced into small pieces
1 pound fresh white or brown mushrooms
1/3 cup crumbled Feta cheese
salt, fresh ground black pepper to taste
Directions
1. Preheat oven to 450 F and line a roasting pan with aluminium foil.
2. Wash the herbs finely chop.
3. Drain the red peppers in a colander placed in a sink, then chop into small dice.
4. Mix 2 T olive oil with the lemon juice; (you can use fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.
5. Set aside to marinate while you prep and roast mushrooms.
6. Wash mushrooms and spin dry or dry with paper towels.
7. Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.
8. Arrange on foil-lined roasting pan.
9. Roast at 450 F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.
10. Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.
11. Mushrooms should be brown all over.
12. Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb mixture, and gently combine.
13. Taste and add more salt and pepper if desired.
14. Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.
15. This is good warm, or at room temperature.
This idea from Kalyn's Kitchen blog, see more here
If you need help with measurement/weight conversion see here
2 T fresh mint, finely chopped
2 T fresh oregano, finely chopped (Other fresh herbs of your choice could be used.)
3 T fresh lemon juice (or less if you’re not a big lemon fan)
12 oz. jar roasted red pepper, drained well and diced into small pieces
1 pound fresh white or brown mushrooms
1/3 cup crumbled Feta cheese
salt, fresh ground black pepper to taste
Directions
1. Preheat oven to 450 F and line a roasting pan with aluminium foil.
2. Wash the herbs finely chop.
3. Drain the red peppers in a colander placed in a sink, then chop into small dice.
4. Mix 2 T olive oil with the lemon juice; (you can use fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.
5. Set aside to marinate while you prep and roast mushrooms.
6. Wash mushrooms and spin dry or dry with paper towels.
7. Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.
8. Arrange on foil-lined roasting pan.
9. Roast at 450 F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.
10. Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.
11. Mushrooms should be brown all over.
12. Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb mixture, and gently combine.
13. Taste and add more salt and pepper if desired.
14. Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.
15. This is good warm, or at room temperature.
This idea from Kalyn's Kitchen blog, see more here
If you need help with measurement/weight conversion see here
All the best Jan
28 comments:
...looks great!
Gracias por la receta, Te mando un beso.
This sounds delicious!
Yummy -Christine cmlk79.blogspot.com
Yum, mushrooms!
This looks so pretty and I love the ingredients of the mushrooms and roasted red peppers.
Love Greek salads any time any day
I"ll go Greek any time.
Your dish of roasted mushrooms with red pepper, herbs and Feta cheese - looks fabulous, and I'm sure, tastes divine!
Looks very nice Jan.
So colourful and yum!
That does sound good. Thank you - though I prefer my peppers raw.
making me hungry at an inconvenient time! 😉
personally I'd serve this on ciabatta or sourdough for lunch! Sadly that undermines the lower carbs.
Looks very fresh and tasty. I like anything with feta.
Hello Eddie :=)
This recipe looks good. I like Feta cheese and mushrooms, and the herbs with the peppers will make this dish taste delicious. Thank you!
Looks delicious, I love all the ingredients too.
Take care, have a great day!
This looks really delicious, and I guess you could add me at if you wanted to. :) Hope your week is going well.
My favourite, all at ingredients, lovely Jan.
Yum
Delicious recipe Jan... Happy week...
Oh yes... I am pinning this one!!! Thank you!! Carla
I am really hungry and nearly everone is showing food! So now I will see what I can find in the fridge! Hugs!
Another delicious looking recipe!!
Looks a delicious and very healthy dish. I'm bookmarking it, thanks Jan :)
I have feta in the fridge -- this is a good reminder to use it!
That looks delicious Jan! Thanks for sharing!!
Nice, but I've gone off feta just now.
I have not tried feta cheese
Me encantan, seguro que esta delicioso. Besos.
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