Portobello Mushrooms, Silverbeet and Feta | JK BBQ & Outdoor

Name: Portobello Mushrooms, Silverbeet and Feta | JK BBQ & Outdoor
Total time: 45 min
Ingredients: 4 large portobello mushrooms, each 85 to 115 g; Extra-virgin olive oil for brushing, plus 1 tablespoon; 1 very large bunch silverbeet; ½ cup cup crumbled feta cheese (about 70 g); ½ cup cup coarsely grated whole-milk mozzarella cheese (about 55 g); ¼ cup cup plus 1/3 cup freshly grated parmesan cheese; 2 tbsp tablespoons mayonnaise; 2 small spring onions, white and light green parts only, finely chopped (about 3 tablespoons); 1 garlic clove, finely chopped; ⅛ tsp teaspoon ground or freshly grated nutmeg; ⅓ cup cup panko (Japanese) breadcrumbs; Ground black pepper

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Barbecuing sturdy greens is easy when you have a perforated pan to keep them from falling between the grill bars. Rinse them well and use the water clinging to

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Ingredients

4 large portobello mushrooms, each 85 to 115 g
Extra-virgin olive oil for brushing, plus 1 tablespoon
1 very large bunch silverbeet
½ cup cup crumbled feta cheese (about 70 g)
½ cup cup coarsely grated whole-milk mozzarella cheese (about 55 g)
¼ cup cup plus 1/3 cup freshly grated parmesan cheese
2 tbsp tablespoons mayonnaise
2 small spring onions, white and light green parts only, finely chopped (about 3 tablespoons)
1 garlic clove, finely chopped
⅛ tsp teaspoon ground or freshly grated nutmeg
⅓ cup cup panko (Japanese) breadcrumbs
Ground black pepper