1 tablespoon plus one teaspoon olive oil, divided
3 large portobello mushroom caps
1 medium shallot, peeled and cut in 1/4-inch rings
1 large beefsteak tomato, cut into 6 slices
1/8 teaspoon kosher salt
freshly ground pepper
1 1/2 ounces feta cheese, crumbled
juice of 1/2 lemon
5 mint leaves, sliced in thin ribbons
Instructions
1. Preheat oven to 400 °F and line a large baking sheet with parchment paper.
2. In a large bowl, toss olive oil with mushroom caps, shallot rings, tomato slices, salt and pepper.
3. Spread the vegetables out on the baking sheet, and roast for 45 minutes, flipping the mushrooms halfway through, until mushrooms are soft and tomatoes and shallots are shriveled.
4. Drizzle, on the baking sheet, with the lemon juice, then assemble caps in stacks with the feta and mint ribbons.
398 calories and 19.8 grams of protein
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