8 large field mushrooms
2 cups baby spinach, washed, dried and finely shredded
1/2 cup grated extra sharp cheddar
1/2 cup crumbled fetta
2 cloves garlic, finely chopped
2 large tomatoes, sliced
1/2 cup shredded parmesan
1. Brush the mushrooms with a dry paper towel to clean, and remove the stalks. Lightly spray both sides of the mushrooms with olive oil and season with salt and pepper.
2. Arrange mushrooms on a tray. Combine spinach, cheddar, fetta and garlic. Spoon into the mushroom cups. Top each with a tomato slice and parmesan cheese.
3. Preheat and lightly oil a barbecue flat plate. Reduce heat to medium and arrange mushrooms. Using indirect heat, cook, covered, for 8-10 min or until cheese has melted and stuffing is heated. Serve with Tomato Pasta Salad and garnish with cracked pepper.