Ingredients
- 4 large Portobello Mushrooms
- 1 Garlic clove, diced
- 1/4 Zucchini, diced
- 1/4 Red Capsicum, diced
- Feta cheese, diced
- Salt and Pepper to taste
- 2 tsp Vasse Virgin Sundried Tomato and Chilli Pesto
Method
Remove the mushroom stalks and dice up, then add to the diced zucchini, capsicum and garlic. Spread a generous amount of the sundried tomato and chilli pesto into the cup (or gills) of each mushroom. Then add equal amounts of the other mixture into each mushroom, along with some salt and pepper to taste. Add the feta cheese on top of each mushroom and heat on a BBQ plate for approximately 5-10 minutes. The mushrooms are ready when they are juicy and the feta cheese has melted and browned. Enjoy!
