Baked Olive & Manuka Smoked Tomato Portobello Mushrooms

Portobello mushrooms with an olive, tomato and cheese topping.

Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Makes: 4 servings


  • 2/3 cup chopped Telegraph Hill Manuka Smoked Semi-Dried Tomatoes
  • 1/2 cup feta cheese
  • 1/4 cup Telegraph Hill Kalamata olives, chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons Telegraph Hill Extra-Virgin Olive Oil
  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
  • 1/8 teaspoon freshly ground pepper
  • 4 large portobello mushroom caps
  • Telegraph Hill Balsamic Drizzle


Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Preheat grill to medium.

  1. Preheat the oven to 190˚C
  2. Discard mushroom stems. Toss mushrooms in olive oil to coat.  
  3. Place the caps on an oven-proof tray and fill with the olive/ tomato /cheese mixture. Drizzle the mushrooms with olive oil and Balsamic Drizzle before cooking.
  4. Bake for 20-25 minutes.

Older Post Newer Post