Portabella Mushrooms Filled With Almonds and Dry Tomatoes

READY IN: 23mins
Recipe by Boomette

A recipe from the Coup de Pouce, june 2006. Posted for ZWT4 Italy. This is done on the barbecue and requires 8 minutes of cooking.

Top Review by IngridH

I made this as a side dish to go with a grilled steak. I loved that the filling was light and fresh, not so gooey that all you taste is melted cheese. I used panko for the bread crumbs, and fresh chives from the garden. Made for ZWT7- Emerald City Shakers

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a