Ingredients:
For the Vinaigrette
• Minced zest of ½ a lemon
• ½ c. each fresh lemon juice and extra virgin olive oil
• Salt to taste
For the Taboulleh
• 1 C. GF grain of your choice
• 1 (10 oz) package grape tomatoes, halved
• 1 small zucchini, diced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 C. chopped fresh parsley
• ½ C. chopped fresh mint
• ½ C. pitted and sliced Kalamata olives
For the Mushrooms
• 4 large Portobello mushrooms (4-6 oz each), stemmed and gilled
• ½ C. crumbled feta cheese
Method:
1. For the vinaigrette, whisk together zest, lemon juice, oil and garlic; season with salt and pepper. Reserve 3 T. vinaigrette to brush on portobellos.
2. For the Tabbouleh, cook grain according to package directions; transfer to a baking sheet and chill.
3. Combine tomatoes, zucchini, chickpeas, parsley, mint, olives, and chilled grain; toss with vinaigrette and set aside.
4. Preheat grill to medium-high, brush grill grate with oil or preheat oven to 375 degrees.
5. Fill mushrooms with tabbouleh filling, firmly but not overfilled.
6. For the mushrooms, brush both sides with reserved vinaigrette and season with salt and pepper. Grill mushrooms, uncovered, until grill marks appear and mushrooms are softened, about 2 minutes per side, or oven roast for 20-30 minutes, or until cooked through.
7. Top with feta, if desired.