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Baked Feta & Tomato Portobellos
Ingredients
  • 4 (4- to 5-inch) portobello mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 2 ½ teaspoons minced garlic
  • 1 teaspoon chopped Calabrian  chiles
  • ½ teaspoon dried oregano
  • 4 ounces tiny  cherry tomatoes, halved if large
  • Cooking spray
  • 2 ounces feta cheese, crumbled into large pieces
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon salt
  • 1 tablespoon balsamic glaze
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