Ingredients
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1 cup shredded Gouda cheese
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½ cup bread crumbs
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¼ cup freshly chopped parsley
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¼ cup chopped almonds
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¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
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2 tablespoons minced fresh chives
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¼ teaspoon pepper
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4 large portobello mushroom caps
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2 tablespoons vegetable oil
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
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Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
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Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
Cook's Notes:
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 (per serving)
272 | Calories |
20g | Fat |
14g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 272 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 7g | 34% |
Cholesterol 34mg | 11% |
Sodium 365mg | 16% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 11g | 22% |
Vitamin C 13mg | 14% |
Calcium 260mg | 20% |
Iron 2mg | 8% |
Potassium 240mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.