Feta-Stuffed Portobello Mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 4 large portobello mushrooms
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup prepared pesto
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Method

  1. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto.
  2. Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

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Notes