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Portabellos with Feta and Artichokes – from Pam Elkins
Brush 4 large mushroom caps with liquid from artichoke marinade and
broil on both sides, 2 minutes on each. Chop artichoke hearts and add 1/2
cup crumbled feta and 1 small tomato diced. Place mushrooms on plate, ribbed
side up and put 1/4 of mixture on each. This is a great first course.