Ingredients

4 Portobello mushroom caps
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and Pepper to taste
4 TBS crumbled feta cheese
2 large tomatoes, chopped
1 TBS chopped black olives
2 TBS minced crimini mushrooms
2 TBS toasted, chopped walnuts
1/2 TBS minced parsley

Directions

1. Preheat oven to 400°.
2. Toast whole walnuts in a nonstick skillet over medium heat until fragrant, about 12 minutes. Toss walnuts often in pan so as not to burn. Remove walnuts from heat and let cool until room temperature. Chop walnuts coarsely.
3. Generously sprinkle either a 2.5 or 3 quart CorningWare Simplylite dish (depending on the size of the Portobello mushroom caps) with Extra Virgin Olive Oil. Season the oiled dish with salt and pepper to taste. Dredge both sides of the Portobello mushroom caps through the oiled dish. When the Portobello mushrooms caps are well-seasoned with olive oil and salt and pepper, arrange all four mushroom caps in the dish mouth side up. Lightly sprinkle the inside (mouth side) of the Portobello mushroom caps with balsamic vinegar.
4. In a medium sized mixing bowl, mix together the feta cheese, tomatoes, black olives, crimini mushrooms, toasted walnuts, and parsley. Lightly season this mixture with salt and pepper to taste. With the back of a spoon, press gently on the mouth of each Portobello mushroom cap to create a nice “well” into which to spoon the feta mixture. Fill each Portobello mushroom cap with an equal amount of the feta mixture. Use the entire mixture, allowing it to overflow from the mushroom caps if necessary.
5. Bake the filled mushrooms caps at 400° for about 15 minutes, or until the thickest part of the Portobello mushroom caps are warmed and softened. Allow to cool slightly before eating.