Feta-Stuffed Portobello Mushrooms Recipe

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Feta-Stuffed Portobello Mushrooms Recipe
Feta-Stuffed Portobello Mushrooms Recipe photo by Taste of Home
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Feta-Stuffed Portobello Mushrooms Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

  • 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
  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. Yield: 4 servings.
Originally published as Feta-Stuffed Portobello Mushrooms in Grill It Bookazine 2016, p103

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ReneeMurby User ID: 7119369 268841
Reviewed Jul. 2, 2017

"Tasty! easy to prepare. I used a block of feta cheese that I crumbled myself as I find already crumbled feta dries out and loses some of it's flavor. I will make this again with homemade pesto. A nice side dish worthy of company."

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