FETA STUFFED MUSHROOMS

INGREDIENTS

• 4 LARGE PORTOBELLO MUSHROOMS (4 TO 4-1/2 INCHES)
• 2 TABLESPOONS OLIVE OIL
• 1 GARLIC CLOVE, MINCED
• 1/4 TEASPOON SALT
• 1 CUP (4 OUNCES) CRUMBLED FETA CHEESE
• 1/2 CUP PREPARED PESTO

DIRECTIONS

REMOVE AND DISCARD STEMS FROM MUSHROOMS; WITH A SPOON, SCRAPE AND REMOVE GILLS. IN A SMALL BOWL, COMBINE OIL AND GARLIC; BRUSH OVER MUSHROOMS. SPRINKLE WITH SALT. IN A SMALL BOWL, COMBINE CHEESE AND PESTO.PLACE MUSHROOMS ON A PIECE OF GREASED HEAVY-DUTY FOIL (ABOUT 12-IN. SQUARE). GRILL MUSHROOMS, STEM SIDE UP, COVERED, OVER MEDIUM HEAT OR BROIL 4 IN. FROM HEAT 8-10 MINUTES OR UNTIL MUSHROOMS ARE TENDER. SPOON CHEESE MIXTURE OVER MUSHROOMS; GRILL, COVERED, 2-3 MINUTES OR UNTIL FILLING IS HEATED THROUGH. YIELD: 4 SERVINGS.

LEGACY CLINIC OF CHIROPRACTIC

1950 Laurel Manor Drive

Suite 204

The Villages, Florida