Grilled Stuffed Portabellas

1. Start up the grill. I’ve only cooked with a charcoal grill, so I don’t know what level to use for gas. Grill time will also vary if the portabellas are very thin.

2. Remove any remnants of the stem on the portabella caps. Set the portabellas bottoms up on a pan or large plate.

3. Brush olive oil liberally on the bottoms and sprinkle with sea salt. Turn them over and do the same to the tops. The tops will soak up the olive oil very quickly, so brush each one and then start back at the beginning and brush them each again. Sprinkle more salt on the tops.

4. Mix the half block of feta with the herbs until it is completely combined and the feta has crumbled into small pieces.

5. Grill the portabella bottoms down first for about 5 minutes (less if thin). Keep them away from any open part of the flame so they don’t burn. While grilling, brush more olive oil and salt on top.

6. Flip them over and brush olive oil on the bottoms. Then spoon the feta mixture onto the portabellas. Grill for another 5 minutes (less if thin).

7. Serve plain or on a bun with some mayo, lettuce, and tomato.