These are simple, filling and you can totally make them Whole 30 compliant.
The ones pictured are not.
To make them compliant just leave out the feta!
Stuffed Portobello Mushrooms:
Portobello mushrooms, cleaned and stems removed and rub the bottom with olive oil (to prevent sticking on the grill)
fill with a layer of spinach
chopped roasted red peppers
fresh cut basil
crumbled feta cheese
drizzle with extra virgin olive oil
Place a piece of foil on grill - drizzle with a little EVOO - add mushrooms & grill for about 20-30 minutes.
Feel free to be creative...you really can top them with anything you like.
This recipe just happens to be my favorite way to make them.