Open-Faced Portobello Sandwiches

• 4 large portobello mushroom caps, about 5 oz. each
• 1 Tbs. olive oil
• 1 large egg, beaten
• 8 oz. crumbled feta cheese
• 1 cup low-fat ricotta cheese
• 3 Tbs. fresh oregano plus extra for garnish
• 3 Tbs. fresh snipped dillweed plus extra for garnish
• Salt and freshly ground black pepper to taste
• 20 grape tomatoes, halved

1. Preheat oven to 425F.
2. Wipe mushroom caps clean, snap off stem ends and carefully scrape out black gills.
3. Brush each cap lightly with oil.
4. Set mushrooms aside.
5. Combine egg, feta cheese and ricotta cheese in a mixing bowl.
6. Mix well, and stir in oregano, dillweed, salt and pepper.
7. Divide cheese filling equally among portobello caps, and place on cookie sheet or baking pan.
8. Bake for 20 minutes, or until tops turn golden.
9. Remove from oven, garnish with tomatoes and serve.

portobello mushroom caps, olive oil, egg, feta cheese, lowfat ricotta cheese, oregano, salt, grape tomatoes

Taken from www.vegetariantimes.com/recipe/open-faced-portobello-sandwiches/ (may not work)