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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 Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 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

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 or until mushrooms are tender. Spoon cheese mixture over 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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