Grilled Portobellos With Pesto, Tomatoes And Feta - cooking recipe

Ingredients

1/2 cup pesto sauce
1/2 cup olive oil
8 large portabella mushrooms, stemmed
1 lb feta cheese, crumbled
2 cups fresh tomatoes, peeled, seeded and diced

Preparation

Stir together pesto and olive oil, set aside.
If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
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.
If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.