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Monday, 4 March 2019

Greek Style Roasted Mushrooms with Red Pepper, Herbs and Feta : Low Carb Dish


These Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are perfect for a meatless side dish. It's low carb, keto and gluten free. The dish is termed 'Greek Style' because of the herbs and feta used, you can read more about feta cheese here. 

Ingredients: 
(makes about four servings)
4 T extra virgin olive oil
2 T fresh mint, finely chopped
2 T fresh oregano, finely chopped (Other fresh herbs of your choice could be used.)
3 T fresh lemon juice (or less if you’re not a big lemon fan)
12 oz. jar roasted red pepper, drained well and diced into small pieces
1 pound fresh white or brown mushrooms
1/3 cup crumbled Feta cheese

salt, fresh ground black pepper to taste

Directions:
1. Preheat oven to 450 F and line a roasting pan with aluminium foil.
2. Wash the herbs finely chop.
3. Drain the red peppers in a colander placed in a sink, then chop into small dice.
4. Mix 2 T olive oil with the lemon juice; (you can use fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.
5. Set aside to marinate while you prep and roast mushrooms.
6. Wash mushrooms and spin dry or dry with paper towels.
7. Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.
8. Arrange on foil-lined roasting pan.
9. Roast at 450 F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.
10. Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.
11. Mushrooms should be brown all over.
12. Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb mixture, and gently combine.
13. Taste and add more salt and pepper if desired.
14. Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.

15. This is good warm, or at room temperature. 

This idea from Kalyn's Kitchen blog, see more, including a step by step guide here 
If you need help with measurement/weight conversion see here



Oregano is a pungent green herb with a great affinity for a variety of foods, from lamb to vegetables, stuffing's and egg dishes. Oregano is closely related to marjoram. It is characteristic of many Greek dishes (particularly lamb) and (in the UK) is often sprinkled liberally on pizzas. Oregano grows easily in well protected areas. Because of its high oil content, oregano dries well. You can replace dried oregano for fresh, but reduce the amount used by about half. Dried oregano is a kitchen essential, but make sure you replace it frequently as it quickly loses its pungency. Oregano is one of the herbs in the mixture called herbes de Provence. Oregano is often used to top your favourite pizza, and oregano may offer you a range of health benefits you may have never considered. Oregano contains a powerful substance called beta-caryophyllene that helps fight inflammation. This herb is said to benefit people suffering conditions such as osteoporosis and arteriosclerosis. On top of it’s anti-inflammatory properties, antibacterial and antifungal properties can also be added to the list of what make oregano a top pick.

We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

43 comments:

Chris Lally said...

This one has my husband's name written all over it.
Thanks, Jan :)

Tom said...

...looks like a colorful dish.

Christine said...

I love roasted vegetables yum!

The Joy of Home with Martha Ellen said...

It certainly looks like a great combination of lovely veggies! Sounds delicious, Jan. Thank you for another great suggestion for a meal.

Martha said...

Looks like such a wonderful dish!

diane b said...

Sounds good but we don't like peppers or capsicums as we call them. What could we substitute , tomatoes ???

Valerie-Jael said...

Sounds really yummy! Hugs, Valerie

Bleubeard and Elizabeth said...

This is perfect for my vegetarian lifestyle. Of course, you had me at feta, possibly my favorite of all cheeses.

NatureFootstep said...

looks yummy :)

Jo said...

Yum! That's my kind of dish.

Giga said...

I think it is delicious, because I like all products. It also looks appetizing. :)

CJ Kennedy said...

This would be a great change of pace dish! Saving this to my Keto recipe file. Thank you!

mxtodis123 said...

I love roasting my veggies. This dish looks so pretty and sounds so yummy.

Francisco Manuel Carrajola Oliveira said...

Hummm deve de ser delicioso, aproveito para desejar um bom Carnaval.

Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados

PerthDailyPhoto said...

Another for the 'will make' Jan, these salads are perfect side dishes for barbeques in our hot weather at the moment.. love oregano 🌿

mamasmercantile said...

I am a great fan of roasted vegetables. Yum!

Ygraine said...

Oh this looks amazing!!
I really like the beautiful colours...and any dish that includes peppers is a winner for me!😊
Thank you so much!

carol l mckenna said...

Oh this looks soooo delicious ~ and would love a dish full!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Jeanie said...

This looks incredibly delicious!

Miss Val's Creations said...

I will be handing this recipe over to my husband, the cook. Lately we have been slightly overcooking mushrooms in the oven. The extra char makes them seem meatier which we are enjoying!

sandy said...

Well first off - the little photo of this dish that shows at my side blog list looked like M&M's so I got a little excited... and then I came here and saw this delicious looking dish and thought - this is better than M&M's (smile).

And a LOT healthier!

R's Rue said...

Love.

Mary Kirkland said...

That looks so good. I would eat this for sure.

This N That said...

Looks wonderful..I haven't acquired a taste for roasted veggies..Feta is good...;)

happyone said...

Oh that looks so good and nice and colorful too.

Lois said...

It looks so good!

Sue (this n that) said...

Thanks Jan, I've all those ingredients in the fridge... definitely making this dish today :D)

William Kendall said...

That would be good.

Out on the prairie said...

I like to roast peppers and pack them in olive oil for winter. I do them on my grill

DeniseinVA said...

Thank you for another wonderful recipe Jan. It looks great for any time, but it is so pretty I will make this when I have company over for a meal.

Lorrie said...

Oh yum! Love this kind of dish, especially in the summer with grilled something.

Debbie said...

YuM!! what a beautiful, colorful meal it sounds delightful!!

Iris Flavia said...

Sounds yum (in a pan only for me, though) - I never knew marjoram is related to oregano! I always thought of fish with it only...

Angie said...

Jan - a great recommendation for a meatless dish, now that we are entering Lent! Thank you for your ongoing comments on my blog - it means so much to me!

Sussi said...

sounds and looks wonderful!

Bleubeard and Elizabeth said...

I really hate to brag, Jan, but I hope you saw the pancake race yesterday and noticed who won!! Enough said.

David M. Gascoigne, said...

Looks great. Think I'll put this to one side until the fresh mint is taking over the garden!

Lee said...

Oh! That does look delicious! :)

Amy Purdy said...

My husband would love this!

Snowbird said...

That looks so colourful and delicious!xxx

Jenn Jilks said...

I love it! I made a chicken thigh thing. I hoped you'd be proud of me! You always post such yummy things.

Magic Love Crow said...

I could eat this right now! Thank you! Big Hugs!

Jeanie said...

Looks wonderful. Come spring my oregano goes like a house on fire! This one is a keeper.