Name: Feta-Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 4 large portobello mushrooms (4 to 4-1/2 inches each); 2 tablespoons olive oil; 1 garlic clove, minced; 1/4 teaspoon salt; 1 cup (4 ounces) crumbled feta cheese; 1/2 cup prepared pesto

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

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Feta-Stuffed Portobello Mushrooms

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Yield:4 servings

Prep:10 min

Cook:10 min

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Ingredients

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

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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, until mushrooms are tender. Spoon cheese mixture into mushrooms; grill, covered, 2-3 minutes or until filling is heated through.