Ingredients
6 portabello mushroom caps - the bigger the better because they will shrink on the grill
1 cup feta cheese
Seasoned oil:
one jalapeno pepper, minced
one serrano pepper, minced
1/4 red and 1/4 yellow bell pepper, minced
one clove garlic, minced
1 1/2 tbsp. mexican oregano
generous pinch of course salt
1 to 1 1/2 cups extra virgin olive oil
All quantities are approximate.
Preparation
Combine the ingredients for the seasoned oil, then let stand at room temperature for 1-2 hours. Even better if left to sit up to 24 hours before using.
On a cookie sheet, lay out washed mushroom caps, gill side up. Brush outside of caps with seasoned oil. Generously drizzle oil, peppers and garlic on gill side of caps. Let sit for a few minutes before grilling. Grill mushrooms for approximately 5 minutes, then sprinkle feta on caps while still on the grill. Continue to cook for 1-2 minutes or until mushrooms are juicy and cheese has melted a little. Garnish with fresh oregano if desired.
