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Feta-Stuffed Portobello Mushrooms

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.
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

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

Directions

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

Nutrition Facts

1 stuffed mushroom: 273 calories, 22g fat (5g saturated fat), 15mg cholesterol, 783mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 9g protein.

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