#Recipe: Portabella Mushrooms and Beets with Fresh Herbs, Balsamic and Feta

One of the best parts of summer is that I can walk into my backyard and pick fresh herbs for dinner. Tonight I made up this recipe with items I had on hand.

Portabella Mushrooms and Beets with Fresh Herbs, Balsamic and Feta

Tonight I used a mix of 2 parts oregano, 2 parts basil and 1 part lemon balm.

  • 2 tbsp. olive oil
  • Splash of water
  • 3 portabella mushrooms, washed* and cubed
  • 4 cooked beets, cubed
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tbsp. balsamic vinegar
  • fresh herbs to taste (such as basil, oregano, parsley, lemon balm, lavender, etc.)
  • 1/2 c. crumbled feta

The finished product. Yeah, I’ll admit I’m not much on taking time for presentation. And I use plates my mom bought in the 1970s.

Heat the olive oil and water in a large skillet over medium heat. Add cubed mushrooms, salt and garlic. Cook, stirring frequently, about 15 minutes or until mushrooms have about halved in size. After 10 minutes of cooking time, add chopped fresh herbs. Add balsamic and beets and cook another ten minutes, stirring often. Stir in feta and allow a few minutes for it to melt.

*You will hear some chefs and cooks say that you should not wash mushrooms because it will somehow mess up the flavor. Just know that mushrooms grow in dirt and fertilizer–not to mention the possibility of bacteria contamination. I don’t care to eat any residue, so I wash my mushrooms.