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Easy recipe Easy Recipe Barbecued Portobello Mushroom Caps

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Easy recipe Easy Recipe Barbecued Portobello Mushroom Caps -  Prep Time: ten – about fifteen minutes (could be a day if you are one to prepare ahead) Cook time: ten – about fifteen minutes Serves: two This recipes is incredibly easy and quick to make, not to mention absolutely delicious!  two portobello mushrooms, caps only (basically about one – two caps per person) two generous slabs of Bulgarian or Greek feta (about one slab per mushroom cap) four sprigs of fresh rosemary (two sprigs, or so per mushroom cap) olive oil, a generous amount Directions Bruise the rosemary sprigs Marinate the feta slabs in olive oil with the rosemary springs for as long as you can stand, up to one day 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) Brush the caps with olive oil Place a piece of feta in each mushroom cap Distribute bruised rosemary sprigs (from the marinade) on each cap (two sprigs per cap, but feel free to go nuts and add more) Slather each cap in a generous amount of olive oil Place the prepared mushroom caps on your hibachi (or gas-powered man grill) Barbecue until it smells too good to resist, or the cheese is melted — feta just doesnt melt much.

Prep Time: ten – about fifteen minutes (could be a day if you are one to prepare ahead) Cook time: ten – about fifteen minutes Serves: two This recipes is incredibly easy and quick to make, not to mention absolutely delicious! two portobello mushrooms, caps only (basically about one – two caps per person) two generous slabs of Bulgarian or Greek feta (about one slab per mushroom cap) four sprigs of fresh rosemary (two sprigs, or so per mushroom cap) olive oil, a generous amount Directions Bruise the rosemary sprigs Marinate the feta slabs in olive oil with the rosemary springs for as long as you can stand, up to one day 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) Brush the caps with olive oil Place a piece of feta in each mushroom cap Distribute bruised rosemary sprigs (from the marinade) on each cap (two sprigs per cap, but feel free to go nuts and add more) Slather each cap in a generous amount of olive oil Place the prepared mushroom caps on your hibachi (or gas-powered man grill) Barbecue until it smells too good to resist, or the cheese is melted — feta just doesnt melt much.

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