1. Wash, dry and finely chop fresh parsley and fresh dill (if using). Wash, clean and finely slice green onion. 2. Clean the portobello caps and remove the stems. Brush both sides with olive oil and season with salt and pepper. 3. Preheat the grill to medium heat. Grill the mushrooms gill-side down for 4–5 minutes, then turn and grill another 3–4 minutes until tender. 4. In a bowl, mix the feta, parsley, basil, onion, lemon zest, and lemon juice until well combined. Taste and adjust seasoning. 5. Spoon the feta mixture evenly into the grilled mushroom caps. 6. Return the stuffed mushrooms to the grill, cover, and cook for 5–7 minutes, until the filling is warmed through and slightly creamy. 7. Sprinkle with toasted nuts if using and serve immediately. TIP: - For a milder onion flavor, soak chopped onion in cold water for 5 minutes, then drain well. - Add a pinch of black pepper or chili flakes for extra heat. VARIATIONS: - 1–2 tablespoons of cream cheese or ricotta make the filling softer and creamier without changing the flavor much. - 1–2 tablespoons of olive oil round out the feta and herbs, especially if your feta is very dry. SERVING IDEAS: - Finish with a drizzle of olive oil or balsamic glaze before serving. - Serve with grilled bread, ciabatta, or warm pita to scoop up the creamy feta filling. - Pair with a fresh tomato and olive salad dressed with olive oil and lemon. - Add a side of roasted or grilled vegetables (zucchini, asparagus, or eggplant).

   1. In a large mixing bowl, lukewarm water, sugar, salt, and instant yeast. Add 1/3 of flour and mix with a fork. Cover with clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for about a 20 minutes. 2. Add remaining flour and mix the ingredients together until a shaggi dough forms. Once the dough comes together, transfer it to a clean, lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and slightly sticky (about 7 - 10 minutes). 3. Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 30 minutes. 4. In a bowl, stretch and fold the dough on four sides. Cover and let it rise for 30 minutes. Repeate 3 more times. 5. Divide the dough into two equal portions and shape each portion into a rectangular loaf, about 8-10 inches long. 6. Place the shaped loaves onto a parchment-lined baking sheet, leaving enough space between them for spreading. 7. Cover the loaves loosely with a clean kitchen towel and let them rise again for about 30-45 minutes, or until puffy and slightly risen. 8. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to preheat as well. 9. Just before baking, lightly drizzle the risen loaves with olive oil and sprinkle them with a little bit of flour. 10. Transfer the baking sheet with the loaves into the preheated oven (or carefully slide the loaves onto the preheated baking stone if using one). 11. Bake the ciabatta loaves for about 20 minutes, or until they are lightly golden brown and sound hollow when tapped on the bottom. 12. Once baked, remove the ciabatta from the oven and let them cool on a wire rack before slicing and serving.