If you're vegetarians and run out of ideas for the summer BBQ that isn't grilled camembert or veggies, we have a solution for you. This recipe for the grilled portobello (giant mushroom) combines cheese and fresh (or dried)herbs, for a delicate flavour. To spice it up, we've stuffed it with an aromatic goat's cheese. But you can use whichever cheese you like. Let's do it!
Nutrition (1 serving)
- 194 kcal
- 7 g carbohydrates
- 12,3 g fats
- 12,3 g protein
Per 4 portions
- 4 portobella
- 150 g goat cheese
- 2 tbsp olive oil
- 2 cloves garlic
- salt
- pepper
- 4 cherry tomatoes
- 1 tsp fresh herbs
Instructions
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Preheat the grill to medium heat.
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Remove the stem from the mushroom. Using a spoon, scoop out the flesh.
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In a shallow bowl, mix olive oil, minced garlic, chopped herbs, salt and pepper.
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Wash each mushroom with the oil and herbs mixture.
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Place a goat cheese and tomato slice on each mushroom.
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Place the mushrooms on the grill and cook, with the cover on, for 10‑15 minutes, or until the cheese starts to bubble and the mushrooms are tender.
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And that's it. Enjoy!
