Stuffed Grilled Portobello Mushroom Caps
Description
These grilled portobello mushroom caps filled with a delicious Gouda, sun-dried tomato, and almond stuffing are perfect for serving alongside any main dish.
Ingredients
•
1 cup shredded Gouda cheese
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1/2 cup bread crumbs
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1/4 cup freshly chopped parsley
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1/4 cup chopped almonds
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1/4 cup oil-packed sun-dried tomatoes, drained and cut into strips
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2 tablespoons minced fresh chives
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1/4 teaspoon pepper
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4 large portobello mushroom caps
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2 tablespoons vegetable oil
Directions
1
Preheat an outdoor grill for medium heat and lightly oil the grate.
2
Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
3
Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
4
Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.