- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
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
- Folate 13.0
- Calcium 22.0
- Vitamin A 8.0
- Vitamin C 20.0
