My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, PA
Recommended: 73 Reasons to Get Behind Meatless Monday
- 4 large portobello mushrooms (4 to 4-1/2 inches)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 cup prepared pesto
- 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. Yield: 4 servings.
Originally published as Feta-Stuffed Portobello Mushrooms in Grill It Bookazine 2016, p103
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