These grilled portobello mushroom caps filled with a delicious Gouda, sun-dried tomato, and almond stuffing are perfect for serving alongside any main dish.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
272 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
Step 3
Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
Step 4
Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
Ingredients
2 tablespoons vegetable oil
½ cup bread crumbs
¼ cup chopped almonds
2 tablespoons minced fresh chives
4 large portobello mushroom caps
¼ teaspoon pepper
1 cup shredded Gouda cheese
¼ cup freshly chopped parsley
¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
