The Best Stuffed Portobello Mushroom Caps Recipe
2021-03-07- Cuisine: American
- Course: Appetizer, Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.
