Portabella Mushrooms Filled With Almonds and Dry Tomatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A recipe from the Coup de Pouce, june 2006. This is done on the barbecue and requires 8 minutes of cooking. Ingredients:
4 large portabella mushrooms (1 lb) |
2 tablespoons vegetable oil |
1 cup gouda cheese or 1 cup gruyere, grated |
1/2 cup fresh breadcrumb, crumbled |
1/4 cup fresh parsley, chopped |
1/4 cup almonds, toasted, chopped |
1/4 cup sun-dried tomato packed in oil, drained and chopped |
2 tablespoons chives or 2 tablespoons green onions, finely chopped |
1/4 teaspoon fresh black pepper |
Directions:
1. Remove the stems from the mushrooms (keep them for a future use) Brush the top of the mushrooms with the oil. In a bowl, mix remaining ingredients and set aside.
2. Set the barbecue to medium-high heat. Put the mushrooms, top side up on an oiled grill. Close the cover and cook for about 4 minutes or until mushrooms begin to release their juice. Flip the mushrooms and filled them with the cheese mixture you set aside. Close the cover and keep cooking for about 4 minutes or until cheese has melted and mushrooms are tender.
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