Pesto, Tomato and Feta Grilled Portobellos
- 2 tsp green pesto sauce
- 2 tsp extra virgin olive oil
- 2 portobello mushrooms, large, stemmed
- 55g crumbly feta cheese
- 55g fresh tomatoes, peeled, seeded and diced
- Stir together pesto and olive oil, then set aside.
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.
Grill mushrooms over medium heat for 10-20 minutes, or until soft when pierced with knife.
Serve hot and enjoy.