Excellent when served with Alfredo spaghetti as an appetizer!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup shredded Gouda cheese
- ½ cup bread crumbs
- ¼ cup freshly chopped parsley
- ¼ cup chopped almonds
- ¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
- 2 tablespoons minced fresh chives
- ¼ teaspoon pepper
- 4 large portobello mushroom caps
- 2 tablespoons vegetable oil
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
- Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
- Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
- Substitute Gruyere for Gouda and green onion for chives if you like.
- If desired, you may add bacon bits to the mushroom stuffing to enhance the flavor.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 365 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty and relatively quick. For some reason my grocery store did not have large portobello mushrooms, so I made a “deconstructed” version, but still with all of the ingredients – grilled chopped mushrooms with everything except for the cheese in foil packets, and then sprinkled on the cheese after it was done. Yum! I liked the added flavor and texture from the almonds and sundried tomatoes.
Great mix, fast and easy – plenty of room to customize this gem! I did season the mushroom prior to grilling it. Delicious!