Grilled Portobellos With Pesto, Tomatoes and Feta

Recipe by FolkDiva
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir together pesto and olive oil, set aside.
  • If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
  • Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
  • Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
  • If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
  • Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.
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