Pistachio Feta Stuffed Mushrooms

These flavorful portobello mushrooms are a nice part of a vegetarian meal. Since the grill's on, I pair them here with multicolored pasta and grilled summer squash.

Pistachios are flavorful and soft, and they make a great filling for mushrooms. You can also add a more melty cheese like cheddar or swiss - whatever your favorite. I have also used hazelnuts, but you have to be OK with a more crunchy topping texture. Minced golden raisins are also a great addition.

4 large portabella mushrooms, cleaned
1 stick cream cheese, brought to room temperature
1/4 cup feta cheese, crumbled
1/4 tsp crushed red pepper flakes
palmful fresh basil leaves, minced

1/2 cup shelled pistachios
1 clove garlic, peeled

Heat grill to high. Turn mushrooms over to fin side and cut stalk, if any, down to the fins.

Tip the pistachios into a small food processor and grind to a coarse meal - but not a butter. Add the garlic and mince. Turn pistachio mixture into a mixing bowl and add the cream cheese, feta, red pepper and the basil. Mix well.

Lightly oil the mushroom fins and turn them fin-side down onto the grill. Turn grill to medium. Grill for about 8-10 minutes, turning mushrooms once. Place mushrooms on a sheet pan and turn one half of the grill off.

Distribute the cheese mixture on top of all four mushrooms and return the mushrooms to the side of the grill turned off. Cover grill and cook another 8-10 minutes until the mushrooms and topping are heated through.

Serve with veggie side to complete a vegetarian meal. Serves 4.

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