Mediterranean Grilled Stuffed Portobello Mushrooms Recipe

DIRECTIONS

Ingredient note: We suggest using multicolor cherry tomatoes in this recipe.

1. In a small bowl combine olive oil, vinegar, thyme, minced or pressed garlic, oregano, salt and black pepper. Set aside.
2. Heat grill over high flame for at least 5 minutes.
3. Wash tomatoes, toss with 1 ½ teaspoons of the olive oil mixture, and set on a piece of foil. Reduce grill flame to medium and grill tomatoes on foil until they burst, 5-8 minutes.
4. Meanwhile, prepare mushrooms by removing the stems and brushing off the caps with a dry paper towel. Place mushrooms in a flat bottom dish, measure 1 ½ teaspoons marinade into the gill side of the mushrooms and spread around. Spread another 1 ½ teaspoons of the olive oil mixture on each of the other side of the mushrooms and set aside gill side up in the flat bottom dish while the tomatoes cook.
5. In a small bowl, combine roughly chopped roasted red bell peppers, feta cheese, and remaining olive oil mixture. Slice burst tomatoes in half and add to the feta mixture.
6. Grill mushrooms, gill side down, for 3 minutes. Fill each mushroom with half of the tomato mixture (about 6 tablespoons or 85 grams), and grill filled side up for another 3 minutes. Garnish each stuffed mushroom with ¼ teaspoon fresh thyme and serve while warm. One stuffed Portobello cap is one serving.