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Tomato, Olive, Red Pepper & Feta Stuffed Portobello Caps.

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May 30, 2012

INGREDIENTS

  • 2/3 cup chopped plum tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup chopped roasted red peppers
  • 1 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/8 teaspoon freshly ground pepper
  • 4 portobello mushroom caps, 4 inches wide

PREPARATION

  1. Combine tomatoes, olives, peppers, feta cheese, garlic, 1 teaspoon oil and pepper in a small bowl.
  2. Preheat grill to medium.
  3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Brush olive oil over both sides of the caps.
  4. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Hors D'oeuvres - Hot, Room Temperature, and Stationary ServicesMain Courses - Four main dinner courses to serve any appetiteDesserts - The perfect treat to complete your meal


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