Grilled Feta Portobello Mushrooms
We like lots of heat so I go heavy with the cayenne, you may adjust to your heat level or you may omit completely, l also add in a finely chopped jalapeno pepper…bonus, you can make these up hours in advance and refrigerate until ready to grill 
Yield 8
Ingredients:
1 small red bell pepper, seeded and finely chopped
2 garlic cloves, minced
1/3 cup olive oil (can use a little more)
1-1/2 teaspoons onion powder
2/3 cup crumbled feta cheese, divided (can use more)
1/2 teaspoon seasoned salt
1 teaspoon fresh ground black pepper (or to taste)
1/8 teaspoon cayenne pepper (optional or adjust to taste)
8 large or 10 small portobello mushroom caps (remove the stems if any)
Instructions:—————————————-
In a large bowl combine the first 8 ingredients together using 1/3 cup feta cheese; mix to combine then adjust ingredients to suit taste.
Spread/divide the mixture over the ribbed portion of each mushroom cap.
Sprinkle the tops with feta cheese using as much feta as you like.
At this point you may refrigerate up until ready to grill.
Grease the grill grated, then set to medium heat.
Place the mushrooms over indirect heat; cover and cook for 15-20 minutes
Related posts:
- Delicious Grilled Whole Mushrooms
Smokey Spinach and Portobello Mushroom Quesadillas
Melitzanes me Feta (Baked Eggplant with Feta)
Grilled Eggplant And Caper Salad
Kitten’s Grilled Spinach And Feta Turkey Burgers
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