Ingredients
4 large portobello mushrooms (4 to 4-1/2 inches each)2 tablespoons olive oil1 garlic clove, minced1/4 teaspoon salt1 cup (4 ounces) crumbled feta cheese1/2 cup prepared pesto
Preparation
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.
