Roasted Portabella Mushroom Topped with Okra and Chickpea Salad

Heat oven to 450 degrees F (230 degrees C). Place a large baking pan in oven on middle rack.

Prepare your mise en place: Remove Portobello Mushrooms (to taste) stems and gills. Remove Roma Tomatoes (to taste) stem, and cut into 1/2-inch pieces.

Peel and mince Garlic (1 clove). Pick and chop Italian Flat-Leaf Parsley (to taste). Peel, halve and dice Red Onions (to taste). Drain and rinse GOYA® Chick Peas (to taste).

Place Okra (to taste) and mushrooms in a large mixing bowl. Drizzle with Olive Oil (1 tsp) and Kosher Salt (1/2 tsp) to bowl and mix thoroughly. Carefully remove baking pan from oven.

Place mushrooms right-side-up on hot baking sheet then arrange okra around the mushrooms. Make sure okra and mushrooms are all in a flat, single layer and not on top of each other. Reserve bowl for future use. Bake for 10 minutes.

After 10 minutes, remove baking pan from oven. Flip mushroom cups, sprinkle onions, minced garlic and Dry Mixed Spice (to taste) all around the okra. Stir okra and mushrooms to incorporate. Return pan to oven and cook until onions are translucent, about an additional 10 minutes.

In reserved mixing bowl combine chickpeas, tomato, parsley, red onion and Olive Oil (1 tsp). Stir to combine. When okra and mushrooms have cooked for 10 minutes remove pan from oven.

Allow pan to cool for 3-4 minutes then arrange mushroom caps upside down on plates. Add remaining contents of baking pan to the tomato-chickpea mixing bowl. Mix thoroughly. Taste and adjust seasoning as desired.

Top each cap with okra-chickpea mixture. Top with Feta Cheese (to taste) and enjoy!