Feta-Stuffed Portobello Mushrooms
- 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
- 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.
- 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.