These Greek-Style Roasted Mushrooms with Red Pepper, Herbs, and Feta are perfect for a Meatless Monday side dish, and these amazing roasted mushrooms are low-carb and gluten-free.
I make roasted vegetables all winter long, but this favorite recipe for Greek Style Roasted Mushrooms with Red Pepper, Herbs, and Feta uses fresh oregano and mint from the garden, so it's a perfect recipe for fall, when you still have fresh herbs but don't want salads any more. And you can certainly get by with just one type of herb, or use basil if that's what you have. (And I haven't tried it, but I'm guessing that frozen mint or frozen basil would both be pretty good in this recipe as well.)
I love everything about these roasted mushrooms with Greek flavors, and my recipe was adapted from one that I saw in The Best Vegetable Recipes, a classic vegetable cookbook that's so old now you can get it for a steal. Of course, being the intuitive type of cook that I am, I used more red pepper, used lots more lemon juice, used more oregano, and added mint to the original recipe.
What makes this recipe over-the-top good is the mixture of finely chopped roasted red peppers, olive oil, lemon juice, chopped fresh oregano, and chopped fresh mint, plus a generous amount of crumbled Feta cheese that you sprinkle over the roasted mushrooms when they're done. Mmmmm, good! (And if it's still grilling season where you are, that same red pepper mixture and Feta would be delish over Super Easy Grilled Mushrooms as well.)
Of course these yummy roasted mushrooms with the delicious topping are my Meatless Monday recipe for this week. For more meatless recipe ideas, you might want to follow my boards for Best Low-Carb Meatless Recipes or Meatless Monday Recipes on Pinterest!