3. Grilled portabella topped with mozzarella
2 cups grape tomatoes, halved
Cubed mozzarella cheese
3 thinly sliced basil leaves
2 teaspoons olive oil
2 minced garlic cloves
¼ teaspoon salt
¼ teaspoon pepper
4 portabella mushrooms, stems removed
Combine the first seven ingredients in a mixing bowl. Cover with plastic wrap and put in refrigerator until serving time.
Spray the mushrooms with cook and spray and place on a grill rack or fry in a pan. Cook each side of the mushroom for 5-8 minutes or until tender and brown.
Spoon ½ a cup of the feta mixture onto the mushrooms and serve.
These no-fuss-no-mess recipes will have your family begging for seconds, having not to worry about food going to waste. 3 Easy Easter lunch recipes your neighbours will envy.
Written by Shannique Hodman