Feta-Stuffed Portobello Mushrooms
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, Pennsylvania
Total TimePrep/Total Time: 20 min.
- 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.
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.