Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms Author: Canadian Living Credits: Stuffed Portobello Mushrooms

  • Portion size 4 servings

Ingredients

  • 4 portobellini mushrooms
  • 2 tablespoons vegetable oil
  • 1 cup shredded Gouda cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup fresh bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted almond chopped
  • 1/4 cup drained oil-packed sun-dried tomatoes chopped
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced green onions
  • 1/4 teaspoon pepper

Method

Remove stems from mushrooms and reserve for another use, such as stock. Brush mushrooms all over with oil.

In bowl, combine Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives and pepper; set aside.

Place mushrooms, gill side down, on greased grill over medium-high heat; close lid and grill just until juices start to release, about 4 minutes.

Turn mushrooms and spoon cheese filling evenly over gills. Close lid and grill until cheese is melted and mushrooms are tender, about 4 minutes.

More portobello mushroom recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 291 mg
  • Protein 11 g
  • Calories 254.0
  • Total fat 20 g
  • Cholesterol 33 mg
  • Saturated fat 6 g
  • Total carbohydrate 10 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Portobello Mushrooms