Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 portobello mushrooms, caps only (basically 1 – 2 caps per person)
- 2 generous slabs of Bulgarian or Greek feta (1 slab per mushroom cap)
- 4 sprigs of fresh rosemary (2 sprigs, or so per mushroom cap)
- olive oil, a generous amount
Directions
Bruise the rosemary sprigs
Marinate the feta slabs in olive oil with the rosemary springs for as long as you can stand, up to one day
Remove the stems from your portobello mushrooms and keep the caps (you can keep the stems, frozen, for later use in Fridge-cleaner Vegetable Stock)
Brush the caps with olive oil
Place a piece of feta in each mushroom cap
Distribute bruised rosemary sprigs (from the marinade) on each cap (2 sprigs per cap, but feel free to go nuts and add more)
Slather each cap in a generous amount of olive oil
Place the prepared mushroom caps on your hibachi (or gas-powered "man" grill)
Barbecue until it smells too good to resist, or the cheese is melted — feta just doesn't melt much
Category:Quick and Easy Recipes
Category:Portobello mushroom Recipes
Category:Feta Recipes
Category:Rosemary Recipes
Category:Vegetarian Recipes
Category:Barbecue Recipes