Stuffed Portabella Mushroom Caps

These mushrooms were Brent's contribution to our dinner with his family on Memorial Weekend.  He has made several variations on these, but these ones stood out as extra delicious!  The recipe is very adaptable to what you have on hand and the amounts are not exact.  Just mix until it tastes good!

Stuffed Portabella Mushroom Caps
Yield: 6 mushroom caps

Ingredients:
6 large mushroom caps, cleaned and stems removed and set aside
1 6-8 oz package of crumbled feta cheese
a mixture of the following, chopped:
-avocado
-yellow pepper
-red onion
-4 cloves of garlic
-tomato
-fresh basil
-breadcrumbs
salt and pepper to taste
a drizzle of balsamic vinegar
olive oil

Directions:
1. Place caps with stem side up on a baking sheet.  Drizzle with some olive oil.
2. Mix vegetables, feta cheese, a splash of oil, some bread crumbs, and balsamic vinegar.  Season with salt and pepper.  You can also chop up some of the mushroom stems to add to the filling.
3. Fill the caps with the cheese mixture.  Top with more breadcrumbs if desired.  Drizzle with more oil and grill for about 20-30 minutes, until mushrooms are tender.

The vegetable and cheese mixture.

Brent filling the caps

Drizzling the top with oil

Here's how we ate them- as burgers!

We had a great weekend hanging out with family and celebrating our impending nuptials!