Barbecued Portobello Mushroom Caps

Prep Time: 10 – 15 minutes (could be a day if you are one to prepare ahead)

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 (basically 1 – 2 caps per person)
 * 2 generous slabs of Bulgarian or Greek feta (1 slab per mushroom cap)
 * 4 sprigs of fresh rosemary (2 sprigs, or so per mushroom cap)
 * olive oil, a generous amount

Directions

 * 1) Bruise the rosemary sprigs
 * 2) Marinate the feta slabs in olive oil with the rosemary springs for as long as you can stand, up to one day
 * 3) Remove the stems from your portobello mushrooms and keep the caps (you can keep the stems, frozen, for later use in Fridge-cleaner Vegetable Stock)
 * 4) Brush the caps with olive oil
 * 5) Place a piece of feta in each mushroom cap
 * 6) Distribute bruised rosemary sprigs (from the marinade) on each cap (2 sprigs per cap, but feel free to go nuts and add more)
 * 7) Slather each cap in a generous amount of olive oil
 * 8) Place the prepared mushroom caps on your hibachi (or gas-powered "man" grill)
 * 9) Barbecue until it smells too good to resist, or the cheese is melted — feta just doesn't melt much