• 2-3 large Portobello Mushrooms
• 1 cup cottage cheese
• 1/2 cup feta cheese
• 1/4 cup Parmesan cheese
• 1 tablespoon minced garlic
• 1/2 fresh jalapeño pepper, minced
• 1/4 medium onion, minced
• 1 tablespoon balsamic vinegar per mushrom
• 1 tablespoon cup soy sauce per mushrom
• basil
• black pepper

Remove Stems from mushrooms. Marinate in vingar and soy sauce for 15 minutes-1/2 hour (simply pour both into the inverted mushroom cap). Broil caps (with marinade) in oven or microwave until slightly soft. Combine cheeses, garlic, jalapeño pepper, onion, basil and black pepper in bowl. "Stuff" each cap with the mixture. Broil 15 minutes in oven. Just before serving place under heated broiler until slightly brown.

This can also be baked with a marinara sauce and served with pasta for a main dish.