Portabellos with Feta and Artichokes – from Pam Elkins

Brush 4 large mushroom caps with liquid from artichoke marinade and broil on both sides, 2 minutes on each. Chop artichoke hearts and add 1/2 cup crumbled feta and 1 small tomato diced. Place mushrooms on plate, ribbed side up and put 1/4 of mixture on each. This is a great first course.