Stuffed Portobello Mushroom Caps
Deliciously seasoned and full of yummy ingredients, these stuffed Portobello mushroom caps are a must have in your dinner repertoire!
Servings 4
Ingredients
- 2 large portobello mushroom caps cleaned with stems removed
- olive oil
- 1/3 cup sun dried tomatoes
- 1/3 cup feta cheese
- 2 tbspchopped dill dill chopped
- 2 tbsp kalamata olives chopped
- 1/2 cup cheese of your choice grated
Instructions
- Heat a grill pan (or the grill) over medium high heat and drizzle with olive oil. Once hot, add the mushrooms and grill on each side for about 4 minutes.
- In a medium bowl, mix together the sun dried tomatoes, feta, dill, olives, and about 1 teaspoon of olive oil. Season with pepper if desired (no need for salt – the olives and feta are very salty!).
- Remove the mushroom caps from the grill, turn upside down and stuff with this mixture.
- Place on baking dish, top with shredded cheese, and cook under the broiler for about 5 minutes, until the cheese is melted and golden brown.
- Serve immediately.