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Stuffed Grilled Portobello Mushroom Caps
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Grilled portobello caps stuffed with Gouda, sun-dried tomato, and almond filling - a delectable side dish for any meal.
Ingredients:
  • 1 cup shredded Gouda cheese
  • 0.5 cup bread crumbs
  • 0.25 cup freshly chopped parsley
  • 0.25 cup chopped almonds
  • 0.25 cup oil-packed sun-dried tomatoes, drained and cut into strips
  • 2 tablespoons minced fresh chives
  • 0.25 teaspoon pepper
  • 4 large portobello mushroom caps
  • 2 tablespoons vegetable oil
Instructions:
  • Prepare the grill by heating it to medium heat and lightly oiling the grate.
  • Combine the Gouda cheese, bread crumbs, fresh parsley, almonds, sun-dried tomatoes, chives, and pepper in a bowl.
  • Coat mushroom caps with oil and place them gills-side down on aluminum foil on the grill. Grill for approximately 4 minutes.
  • Flip the mushrooms and generously spoon the filling onto the gills. Continue cooking until the cheese is beautifully melted, approximately 5 minutes more.

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