Recipe information
Ingredients for - Stuffed Grilled Portobello Mushroom Caps
5. Oil-packed sun-dried tomatoes, drained and cut into strips - ¼ cup
How to cook deliciously - Stuffed Grilled Portobello Mushroom Caps
1. Stage
Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Stage
Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
3. Stage
Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
4. Stage
Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
