Grilled Portobello Mushrooms with Goat Feta

   Goats milk or sheeps milk dairy is high in protein and is much easier to digest than cows milk. The portobellos, like all mushrooms, benefit the immune system. The feta cheese flavors combine so well with the portobello that you practically dont have to season this dish.

   4 servings
4 medium portobello mushrooms, washed and patted dry
½ cup olive oil, plus more for garnish
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, crushed
1 tablespoon fresh oregano leaves
1 tablespoon fresh mint leaves
1 red chili, seeded and minced
½ cup crumbled goat’s milk feta cheese
1 handful flat-leaf parsley, chopped, for garnish


   1. Place the mushrooms on a baking sheet. Put the olive oil, lemon juice, garlic, oregano, mint and red chili into a blender or food processor and pulse until it forms a thick sauce. Brush the sauce on both sides of the mushrooms.
   2. Preheat a stovetop grill pan over medium high heat. When it starts to smoke, grill the mushrooms, turning once, until grill marks appear and the mushroom is softened and releasing juice, about 10 minutes.
   3. Transfer the mushrooms to a serving platter, scatter the cheese over the warm mushrooms, drizzle a little oil over each, garnish with parsley and serve immediately.