What's on the Grill #217: Feta & Herb Planked Portabellos

This is one of those recipes that has legs.  Not literally, as I've never seen a mushroom run, but figuratively, yes. I find this odd, as I've never ever really been a mushroom guy.  I may "allow" mushrooms on pizza, diced into a soup or obliterated into a sauce, but pop a solitary mushroom into my mouth?  Never.

I suppose it all started about a month ago when my good friend, Gregg, made this super secret stuffed portabello mushroom appetizer.  At first, I thought I was just really hungry.  It was later I learned I actually enjoyed it.  A lot.

So, when Zoe suggested these planked and stuffed portabellos from "you know where", I jumped.

Prepped Shrooms

The portabellos are really a great vessel for about any type of stuffing you can imagine.  In this case, include a drizzle of olive oil, along with 4 cloves of minced garlic, 8 ounces of your favorite cheese (we choose feta), some toasted pine nuts and chopped basil.  Spread the ingredients out equally between the portabellos (2, 4, 6...just increase or decrease your toppings) and place on a soaked plank.

Portabellos on Plank

Over indirect heat, place the plank directly over the coals.  Grill for about 7-10 minutes, or until the cheese has melted.  Remove and serve.

Basil & Feta Topped Portabellos

These make a great appetizer.  They are incredibly easy and in the end, you may happen to convert a mushroom non-believer.  All, miraculously enough, before the main course.