Feta-Stuffed Portobello Mushrooms

by WholeFoodWendy
Prep: 10m
Cook: 13m
vegetarian
Feta-Stuffed Portobello Mushrooms - Image

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Ingredients
Servings:4
4portobello mushrooms
2tbspolive oil
1garlic clove
1/4tspsalt
1cupfeta cheese
1/2cupbasil pesto
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prep the mushrooms

    Look for big, firm portobello caps about 4 to 4-1/2 inches across. Remove and discard the stems, then gently scrape out the dark gills with a spoon so there is room for the filling. Stir the olive oil together with the minced garlic, brush it all over the caps, and sprinkle with the salt.

  1. 2

    Make the filling

    In a small bowl, combine the crumbled feta with the basil pesto. Good feta, packed in brine, and a fresh, grassy pesto make all the difference here, so use the best you can get your hands on.

  2. 3

    Cook the caps

    Set the mushrooms stem side up on a piece of greased heavy-duty foil. Grill, covered, over medium heat, or broil about 4 inches from the heat for 8 to 10 minutes, until the caps are tender and release their juices.

  3. 4

    Fill and finish

    Spoon the feta-pesto mixture into the warm caps, dividing it evenly. Grill or broil, covered, for another 2 to 3 minutes, just until the filling is heated through and starting to soften. Serve right away while they are hot and juicy.

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Feta-Stuffed Portobello Mushrooms

Created by: WholeFoodWendy

Prep Time: 10m
Cook Time: 13m
Servings: 4

Ingredients

  • 4 portobello mushrooms
  • 2 tbsp olive oil
  • 1 garlic clove
  • 1/4 tsp salt
  • 1 cup feta cheese
  • 1/2 cup basil pesto

Instructions

  1. Prep the mushroomsLook for big, firm portobello caps about 4 to 4-1/2 inches across. Remove and discard the stems, then gently scrape out the dark gills with a spoon so there is room for the filling. Stir the olive oil together with the minced garlic, brush it all over the caps, and sprinkle with the salt.
  2. Make the fillingIn a small bowl, combine the crumbled feta with the basil pesto. Good feta, packed in brine, and a fresh, grassy pesto make all the difference here, so use the best you can get your hands on.
  3. Cook the capsSet the mushrooms stem side up on a piece of greased heavy-duty foil. Grill, covered, over medium heat, or broil about 4 inches from the heat for 8 to 10 minutes, until the caps are tender and release their juices.
  4. Fill and finishSpoon the feta-pesto mixture into the warm caps, dividing it evenly. Grill or broil, covered, for another 2 to 3 minutes, just until the filling is heated through and starting to soften. Serve right away while they are hot and juicy.

Notes & Tips

This is one of those dishes that proves real ingredients don't need much help. A meaty portobello, good brined feta, and a bright basil pesto -- that's the whole story. I make my own pesto when I have a bunch of basil to use up, but a good-quality one works too. Serve them as a light main with a green salad and crusty bread, or alongside roasted chicken or fish.