Grilled Stuffed Portabellas

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   1.

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   Start up the grill.

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   Ive only cooked with a charcoal grill, so I dont know what level to use for gas.

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   Grill time will also vary if the portabellas are very thin.

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   2.

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   Remove any remnants of the stem on the portabella caps.

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   Set the portabellas bottoms up on a pan or large plate.

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   3.

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   Brush olive oil liberally on the bottoms and sprinkle with sea salt.

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    Turn them over and do the same to the tops.

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    The tops will soak up the olive oil very quickly, so brush each one and then start back at the beginning and brush them each again.

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    Sprinkle more salt on the tops.

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    4.

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    Mix the half block of feta with the herbs until it is completely combined and the feta has crumbled into small pieces.

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    5.

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    Grill the portabella bottoms down first for about 5 minutes (less if thin).

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    Keep them away from any open part of the flame so they dont burn.

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    While grilling, brush more olive oil and salt on top.

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    6.

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    Flip them over and brush olive oil on the bottoms.

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    Then spoon the feta mixture onto the portabellas.

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    Grill for another 5 minutes (less if thin).

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    7.

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    Serve plain or on a bun with some mayo, lettuce, and tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.