• salt	to taste
• olive oil	3 tablespoons
• lemon juice	1 tablespoon
• freshly ground black pepper	to taste
• green onions	to taste
• zest of lemon	1/2 lemon
• fresh parsley	to taste
• fresh basil	to taste
• feta cheese, crumbled	1 cup
• large portobello mushroom caps	4
• fresh dill (optional)	to taste
• toasted pine nuts or walnuts (optional)	topping

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).

Grilled Portobello Mushrooms Stuffed with Feta and Herbs