Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta

Ingredients

• 4 T extra virgin olive oil
• 2 T fresh mint, finely chopped
• 2 T fresh oregano, finely chopped
• 3 T fresh lemon juice
• 1 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

Heat the oven to 450F, and cover a roasting pan with aluminum foil. Rinse the herbs and chop them finely. Put the red peppers in a colander set in the sink to drain well, then cut them into small dice. Stir together 2 T olive oil, the lemon juice, diced red pepper, chopped mint, and chopped oregano, and leave that mixture to marinate while you get the mushrooms ready and roast them. Wash the mushrooms, then spin them dry or pat them well with paper towels. Quarter the large mushrooms and halve the smaller ones so the pieces are evenly sized, then toss them with the remaining 2 T olive oil, salt, and pepper. Spread them out on the prepared roasting pan. Roast at 450F for 15 minutes, until the mushrooms are beginning to brown and most of the liquid has cooked off. Use a metal spatula to flip the mushrooms, then put the pan back in the oven for about 5 to 10 minutes more, until they are browned on all sides. Transfer the mushrooms to the bowl you used for tossing them with olive oil, add the red pepper and herb mixture, and fold everything together gently. Taste, then season with more salt and pepper if you want. Spoon the mushrooms onto a large serving platter, scatter the crumbled Feta cheese over the top, and serve warm or at room temperature.