Grilled Portobello

1 3.5 oz. Portobello mushroom cap - 0
2 tsp EVOO - 2
2 T. feta -2
kosher salt
pepper
crushed or pressed garlic
1/2 tsp rosemary - optional

Brush 1 tsp of EVOO onto top of mushroom, sprinkle with kosher salt and pepper, and put it under the broiler-about 3 minutes.

Meanwhile mix feta with crushed garlic and rosemary. Take Portobello out of oven, flip it over. Brush with remaining tsp EVOO, and stuff cap with cheese mixture. Broil until cheese is golden.

POINTS(5)

**note**
To make an open faced sandwich, toast a slice of whole wheat or multi grain bread. Combine 1 Tbsp of either fat free, or low fat mayo with a few dashes of chipolte tobasco sauce. Spread on bread and top with sprouts, roasted red peppers and portobello mushroom. Broil as instructions state above.

Serve with a side mixed green salad with balsamic vinaigrette.