CB's Feta-Stuffed Portobellos

• 6 large portobello mushroom caps (about 3 to 4 inches across)
• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• salt
• ground black pepper
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup baby spinach leaves, washed, dried, stems removed
• 1 tsp thyme
• 1 tsp curry powder

Place mushrooms in a large bowl. Add half of the oil and all of the vinegar, coating mushrooms on both sides. Season with salt and pepper, and set aside.

In the same bowl, add the feta cheese, tomatoes, and spinach. Add dry seasonings and remaining oil, and toss to coat.

Preheat one side of grill to medium high. Place the mushrooms on the heated side of the grill and cook for 2 to 3 minutes on both side.s Remove the mushroom s to a pan on the unheated part of grill, and cook for 2 to 3 minutes on both sides. Remove the mushrooms to a pan on the unheated part of grill.

Carefully spoon enough stuffing mixture into each mushroom to fill each cap. Close  the hood, and continue to cook the mushrooms over indirect heat. When the cheese begins to melt, remove mushrooms using tongs, and place on a serving plate.

Makes 6 servings.