Appetizers and Sides Dinner

Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portabello Mushrooms 0

Grilled mushrooms have a distinct taste when they’re grilled. So whenever I have a barbeque, I make sure I throw a few mushrooms on the grill.

These Grilled Stuffed Portobello Mushrooms are easy to make, don’t require a lot of ingredients, yet loaded with flavor.

I like to use the medium size Portobello mushrooms because they are easy to work with, I can chose to serve them as appetizers or sides, and they look so cute.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serve: 2

Ingredients:

2 Tablespoons of Olive Oil 6 Medium or 2 Large Portobello Mushrooms 1/2 Cup of Bread Crumbs 1/2 Cup of Ricotta Cheese 1 Tablespoon of Chopped Parsley Salt and Pepper to Taste 1/2 Cup of Shredded Cheddar Cheese

Directions:

Grilled Stuffed Portabello Mushrooms 1 Remove the stems and brown gills from the undersides of mushroom caps using a spoon. Discard both stems and gills.

Grilled Stuffed Portabello Mushrooms 2 Using a damp cloth, wipe clean the mushroom from the dirt. Never wash your mushrooms.

Grilled Stuffed Portabello Mushrooms 3 Arrange mushrooms, gill side up.

Grilled Stuffed Portabello Mushrooms 4 Drizzle olive oil over them.

Grilled Stuffed Portabello Mushrooms 5 Set aside to allow the mushrooms to absorb the olive oil

Grilled Stuffed Portabello Mushrooms 6

In the mean time, prepare the stuffing.

Combine the bread crumbs, ricotta cheese, salt, pepper and parsley.

Grilled Stuffed Portabello Mushrooms 7

Mix well until you get a smooth paste.

Grilled Stuffed Portabello Mushrooms 8

Fill the mushrooms evenly with the prepared stuffing.

Grilled Stuffed Portabello Mushrooms 9

It should be about 2 tablespoons of stuffing per mushroom or 1/2 cup if using the large Portobello mushrooms.

Grilled Stuffed Portabello Mushrooms 10

Top off the stuffing with the shredded cheese.

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You can grill them right away, or wrap them with plastic wrap and store in the fridge for a couple of hours until you’re ready to cook them.

Grilled Stuffed Portabello Mushrooms 12

Grill on a 300 degree for 10 to 15 minutes or until the mushrooms are tender.

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Allow them to cool before serving. Enjoy as appetizer or side dish.

Grilled Stuffed Portobello Mushrooms
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 2
Ingredients
  • 2 Tablespoons of Olive Oil
  • 6 Medium or 2 Large Portobello Mushrooms
  • ½ Cup of Bread Crumbs
  • ½ Cup of Ricotta Cheese
  • 1 Tablespoon of Chopped Parsley
  • Salt and Pepper to Taste
  • ½ Cup of Shredded Cheddar Cheese
Directions
  1. Remove the stems and brown gills from the undersides of mushroom caps using a spoon. Discard both stems and gills.Using a damp cloth, wipe clean the mushroom from the dirt. Never wash your mushrooms.
  2. Arrange mushrooms gill side up, and drizzle olive oil over them.Set aside to allow the mushrooms to absorb the olive oil.
  3. In the mean time, prepare the stuffing. Combine the bread crumbs, ricotta cheese, salt, pepper and parsley. Mix well until you get a smooth paste.
  4. Fill the mushrooms evenly with the prepared stuffing. It should be about 2 tablespoons of stuffing per mushroom or ½ cup if using the large Portobello mushrooms.
  5. Top off the stuffing with the shredded cheese.
  6. You can grill them right away, or wrap them with plastic wrap and store in the fridge for a couple of hours until you’re ready to cook them.
  7. Grill on a 300 degree F for 10 to 15 minutes or until the mushrooms are tender.
  8. Allow them to cool before serving. Enjoy as appetizer or side dish.

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