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The Best Stuffed Portobello Mushroom Caps Recipe

2021-03-07
the best stuffed portobello mushroom caps recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    221

  • Fat

    12 g

  • Saturated Fat

    7 g

  • Polyunsaturated Fat

    0.4 g

  • Cholesterol

    30 mg

  • Sodium

    239 mg

  • Potassium

    0 mg

  • Carbohydrate

    23 g

  • Fiber

    4 g

  • Sugars

    0.7 g

  • Protein

    8 g
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The best stuffed portobello mushroom caps recipe. Grilled cheese and herb-stuffed portobello caps. Use it as an appetizer or main dish. You may also like Stuffed Portobello Caps, cheese and tomato-stuffed mushrooms baked in an oven.

The Best Stuffed Portobello Mushroom Caps Recipe

Ingredients

  • 4 large portobello mushrooms, stems removed and reserved
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh rosemary
  • 1 clove garlic, peeled and minced
  • salt and freshly ground black pepper, to taste
  • 1 oz (300 g) chopped pimentos
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 cup grated Cheddar cheese
  • chopped green onions, green parts only

Method

Step 1

Finely chopped reserved mushroom stems. Set aside.

Step 2

In a food processor, combine chopped stems, herbs, minced garlic, and seasoning. Pulse about 15 times. Stir in chopped pimentos.

Step 3

Preheat your grill over medium-high heat. Once the grill preheated, brush well with oil grill grates.

Step 4

Grease the bottom of mushroom casps with olive oil. Add 1/2 table spoon (7 ml) of unsalted butter to the inside of each cap. Grill mushroom caps for about 4 minutes.

Step 5

Remove grilled mushroom caps for the grill. Stuff each cap with herb mixture. top with grated Cheddar cheese.

Step 6

Return stuffed caps to the grill. Grill for a further 4 minutes.

Step 7

Remove grilled mushrooms from the grill and set aside. Allow cooling for 5 minutes.

Step 8

Sprinkle with chopped green onions. Serve hot.

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