- Portobello caps, stems and gills removed
- 1/2 red onion, chopped
- 01 tomato, chopped
- 1/4 C feta cheese
- olive oil
- balsamic vinegar
- salt and pepper
Rub a little olive oil on both sides of each mushroom cap.
Pile chopped onions and tomatoes inside each cap.
Season with salt and pepper.
Douse with olive oil and balsamic vinegar.
Bake at 350 degrees for about five minutes.
Top each cap with feta cheese and continue baking for another five minutes.