Feta Stuffed Portabella Mushrooms

• 4 portabella mushroom caps
• 12 ounces feta cheese (crumbled)
• 1 (15 ounce) can black olives (chopped)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 1 teaspoon parsley
• 1 minced garlic clove
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 beefsteak tomato
• 2 tablespoons olive oil (brush on mushrooms)

1. Wash the mushroom caps and cut off and chop the stem (set aside for use in the stuffing).
2. Brush mushrooms with olive oil and arrange on baking sheet.
3. Bake at 350 degrees for 10 minutes; set aside to cool slightly.
4. Mix together remaining ingredients.
5. Stuff mushroom caps with filling.
6. Place one slice of tomato on each cap.
7. Bake at 350 degrees for 10 minutes.
8. Eat warm.

portabella mushroom caps, feta cheese, black olives, cumin, paprika, salt, pepper, parsley, garlic, olive oil, balsamic vinegar, tomato, olive oil

Taken from www.food.com/recipe/feta-stuffed-portabella-mushrooms-465513 (may not work)