Stuffed Portobello Mushrooms
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 254 |
| pro | 11 g |
| total fat | 20 g |
| sat. fat | 6 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 33 mg |
| sodium | 291 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 10 |
| vit A | 8 |
| vit C | 20 |
| folate | 13 |
Ingredients
Preparation
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:
- Juicy Portobello and White Bean Hummus Pitas
- Grilled Portobello Salad with Arugula
- Portobello Burger Melts
- Portobello Mushrooms
- Portobello Asparagus Strudels
Source : Canadian Living Magazine: June 2005
- Keywords : Sides; Vegetarian; Grill/Barbecue; Mushrooms; Cheese; Almonds; Bread crumbs; Sun-dried tomatoes;
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