Step 1

Preheat oven to 450F and line a roasting pan with aluminum foil.

Step 2

Wash the herbs finely chop.

Step 3

Drain the red peppers in a colander placed in a sink, then chop into small dice.

Step 4

Mix 2 T olive oil with the lemon juice; (I used my fresh-frozen lemon juice), diced red pepper, chopped mint, and chopped oregano.

Step 5

Set aside to marinate while you prep and roast mushrooms.

Step 6

Wash mushrooms and spin dry or dry with paper towels.

Step 7

Cut large mushrooms into quarters and smaller ones in half so you have same-size pieces and toss mushrooms with the remaining 2 T olive oil and salt and pepper.

Step 8

Arrange on foil-lined roasting pan.

Step 9

Roast at 450F for 15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated.

Step 10

Then turn mushrooms over with a metal spatula and return to oven to roast about 5 – 10 minutes longer.

Step 11

Mushrooms should be brown all over.

Step 12

Place mushrooms back into the bowl you used to toss them with olive oil, add the red pepper and herb misture, and gently combine.

Step 13

Taste and add more salt and pepper if desired.

Step 14

Arrange the mushrooms on a large serving platter, sprinkle with crumbled Feta cheese, and serve.

Step 15

This is good warm or at room temperature.