baked portobello mushrooms

Serves: 4

Ingredients:
4 portobello mushroom caps (wiped clean and stems removed)
1 tablespoons  extra virgin olive oil
1 teaspoons  dried oreganum
sea salt and black pepper to taste
1 can tomatoes, blended
1 small red onion, finely diced
½ cup mushrooms, chopped finely
½ cup cherry tomatoes, halved
½ green bell pepper, diced
⅔ cup feta cheese, crumbled
1 teaspoon chilli flakes, optional

Method:
preheat oven to 200ºc.
line a baking sheet with parchment paper and add mushroom caps. brush both sides of each mushroom with a bit of olive oil.
sprinkle the inside gills with oreganum and season with sea salt and black pepper. place in the oven and bake for 5 minutes.
while the mushrooms are baking, prepare your veggies.
pull mushroom caps out of the oven and spoon blended tomato onto the caps. top with diced veggies and sprinkle with feta cheese. place back into the oven and bake for 15 minutes.   remove mushrooms from oven.
plate and sprinkle with some chili flakes for a bit of heat.