Grilled Mushrooms Stuffed with Feta

Ingredients

• 8 portobello gourmet mushrooms
• 2 shallots
• 1 Garlic clove
• 6 tomatoes
• 4 tbsp olive oil
• 2 tbsp whole‑grain breadcrumbs
• 1 tsp Dried oregano
• Salt
• Pepper
• 80 g Sheep Cheese

Instructions

1. 1.

   Clean the mushrooms and remove their stems. Dice the stems finely. Hollow out the caps. Peel and dice the shallots and garlic. Wash the tomatoes. To peel, score each tomato crosswise with a kitchen knife, blanch in boiling water for a few seconds, cool and peel. Quarter the tomatoes, remove seeds, and dice them small.

2. 2.

   Heat 2 tbsp olive oil in a pan. Add the diced mushroom stems, shallots, and garlic; sauté over medium heat for 2–3 minutes. Add the tomatoes and simmer until reduced, about 5 minutes. Remove from heat, stir in breadcrumbs and oregano, season with salt and pepper.

3. 3.

   Brush the mushroom caps with the remaining oil and fill them with the mixture. Place on a grill and cook covered for 10–15 minutes. Crumble the sheep cheese and scatter over the mushrooms; grill another 4–5 minutes. Serve immediately.