1 tomato, diced
3 tablespoons Kalamata olives, chopped
1 cup Treasure Cave® Crumbled Feta Cheese, divided
Lemon pepper, to taste
1/4 cup butter
3 cloves garlic, minced
4 portobello mushroom caps
1 cup arugula leaves
4 slices sourdough toast
In a medium bowl, toss together the tomato, olives, 3/4 cup of the Treasure Cave® Crumbled Feta Cheese and lemon pepper, and set aside.
In a small skillet over medium-high heat, melt the butter. Add the garlic and sauté until fragrant. Brush the mushroom caps with garlic butter. Then, oil and prepare the grill for medium direct heat.
Place the mushrooms, rounded side up, on the grill and grill for 3–4 minutes. Remove to a plate, turning rounded side down. Then, divide the feta mixture evenly and stuff it into the caps. Sprinkle with the remaining 1/4 cup of Treasure Cave® Crumbled Feta Cheese.
Return the mushrooms to the grill and cook them until the cheese begins to brown. Place 1/4 cup of the arugula on each piece of sourdough toast, then top with the stuffed mushrooms and serve warm.