Portabella Mushrooms Filled With Almonds and Dry Tomatoes

Total Time
23mins
Prep 15 mins
Cook 8 mins

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.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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

IngridH June 04, 2011

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