Mushrooms with Marinated Feta

By jjadin

Haven't made yet.

Ingredients

• 20 asparagus spears
• 10 oz marinated feta
• 3 tbsp EVOO
• zest of 1 lemon
• 2 garlic cloves, crushed
• 2 tbsp lemon juic
• 4 large portobello mushrooms
• 2 large tomatoes, cut into thick slices
• 4 eggs
• oregano leaves, to serve

Details

Servings 4

Preparation

Step 1

Trim the ends from the asparagus.

Drain the oil from the feta and place in a bowl. Stir in the EVOO, lemon zest, garlic, and lemon juice. Season with pepper.

Place the mushrooms and tomatoes in a shallow dish and pour the oil mixture over them. Toss gently to coat, the let marinate for 15 minutes. Drain the mushrooms, reserving the marinade, and cook together with the tomatoes on a lightly oiled grill plate until tender. Add the asparagus toward the end of the cooking, and add the eggs last.

Place the mushrooms on a plate, top each one with some asparagus spears, a slice of tomato, an egg, and some sliced feta. Drizzle with the oil marinade and top with oregano.