Barbecued Portobello Mushroom Caps

Prep Time: 10 – 15 minutes

Cook time: 10 – 15 minutes

Serves: 2

Description
This recipes is incredibly easy and quick to make, not to mention absolutely delicious!

Ingredients

 * 2 portobello mushrooms, caps only (save the stems for making stock)
 * 2 generous slabs of Bulgarian or Greek feta
 * 4 sprigs of fresh rosemary
 * olive oil, a generous amount

Directions

 * 1) Remove the stems from your portobello mushrooms and keep the caps
 * 2) Place a piece of feta in each mushroom cap
 * 3) Distribute bruised rosemary sprigs on each cap (2 sprigs per cap, but feel free to go nuts and add more)
 * 4) Slather each cap in a generous amount of olive oil
 * 5) Place the prepared mushroom caps on your hibachi (or gas-powered "man" grill)
 * 6) Barbecue until it smells too good to resist, or the cheese is sufficiently melted