1 Servings 45 min Cook
1 Tbsp Olive Oil
3 Mushroom, whole Mushrooms
1 Shallot (medium) Shallots
6 Slice or wedge Tomatoes
1 Dash Salt
1 Dash Pepper
1/2 Lemon yields Lemon Juice
1 Oz Feta Cheese
6 Leaf, whole Spearmint
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper
In a large bowl, toss olive oil with mushroom caps, shallot rings, tomato slices, salt and pepper.
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.
Drizzle, on the baking sheet, with the lemon juice, then assemble caps in stacks with the feta and mint ribbons.
Enjoy!
