Greek Portobello Mushrooms

Serves: 6 
Prep time: 20 minutes*
Cook time: 15 minutes
*1 hour marinate time extra

6 large portobello mushrooms
2 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
4 oz. feta cheese, crumbled
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh oregano
1/2 small red onion, chopped
1/2 cup sliced black olives, drained

1. Clean mushrooms with a damp cloth; remove stems. Soak mushrooms in 4 cups hot water 15 minutes. Drain, gill side down, on paper towels.
2. Place mushrooms, gill side up, in a glass dish. Drizzle with oil and vinegar; refrigerate 1 hour.
3. In a small bowl gently combine feta, lemon juice, oregano, onion and olives. Set aside.
4. Preheat grill to medium (300°F to 350°F). Remove mushrooms from marinade. Grill mushrooms, gill side down, 3 to 4 minutes or until lightly charred. Turn and grill 3 to 4 minutes more. Remove from grill.
5. Fill mushrooms with feta mixture. Grill, covered, 5 minutes or until cheese melts. Serve hot.

Calories: 132
Fat: 11g 16%
Cholesterol: 17mg 6%
Sodium: 301mg 13%
Carbohydrate: 7g 2%
Dietary fiber: 1g 6%
Protein: 5g
Saturated fat: 4g 18%
Omega 3: 0