Mushrooms (6 large portobello or 18 medium buttons)
Scallions – 3 finely chopped
Red onion – 1 large minced
Red bell pepper, – seeded and finely chopped
Garlic cloves – 2 finely chopped
Extra Virgin Olive Oiil – 4 tbsp.
Fresh Basil – 1 cup chopped
Dried Oregano – 1 tsp.
Canned whole tomatoes – 1 cup chopped and drained
Greek feta – 1 cup crumbled (or more as desired)
Grated Parmesan or Greek Kefalotyri – 1/2 cup grated (or more as desired)
Salt and pepper to taste
Remove the stems from the mushrooms and chop them. Heat the olive oil and cook the scallions, onion, garlic and bell pepper until soft. Add the chopped mushroom caps and the chicken. Add the drained tomatoes. Cook until the mixture thickens and is no longer runny. Stir in all the herbs and season to taste with salt and pepper.
Preheat the oven to 350F and lightly oil a baking pan large enough to hold the mushroom caps. Place the caps open side up in the pan.
Mix half the two cheeses into the filling mixture. Fill each cap with a mound of the chicken mixture and sprinkle remaining cheeses over the top. Bake for about 15 minutes, or until the mushrooms are tender but al dente and the cheese on top golden.