Grilled Portobello Mushrooms
The perfect side dish for the barbecue season! Our recipe will delight you with its delicious filling and your party guests won't be able to get enough of it. It's a good thing that the stuffed portobello mushrooms are so quick and easy to prepare!
People:For 10 persons
Cooking time:35 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Filling
| 50 g | Pignoli (pine nuts) |
| Some | Basil leaves, 1 handful |
| 280 g | Goat's cream cheese |
| 50 g | Parmesan (grated) |
| 1 tsp. | Grated lemon zest |
| Some | Salt |
| Some | Pepper |
Pilze füllen und grillen
| 10 Stück | Portobellopilze (braune Riesen-Champignons) |
| 80 g | Mini Mozzarella |
| 100 g | Cocktail-Tomaten |
Preparation steps
Filling
- For the filling, toast the pignoli in a dry frying pan until golden brown. Remove and leave to cool.
- Finely chop the pignoli and basil. Mix with the fresh goat's cheese, Parmesan and lemon zest.
- Season to taste with salt and pepper.
Stuff the mushrooms and grill
- Coat the portobello mushrooms with the filling.
- Top with cocktail tomatoes and mozzarella.
- Cook on the grill (indirect heat) for approx. 15 minutes.