With Summer upon us, grilling (or BBQ) season is starting. One of our favorite recipes is this stuffed portobello recipe, which we have already tried out 🙂
Ingredients (original recipe source: Weight Watchers)
3 Portobello Mushrooms
1/4 cup Goat cheese or feta cheese crumbed (I use soft)
Bunch of fresh Spinach
Tbsp of fresh basil
1 Tbsp Spring onions (scallions)
2 Tbsp Bread crumbs
2 Tbsp Chicken stock
1 tsp olive oil
Pinch of salt
Pinch of fresh cracked pepper
- Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, chicken stock, basil, oil, salt, and pepper in a medium bowl.
- With a small spoon, stuff each mushroom cap with the spinach mixture; place in a single layer in a 9 x 13-inch grill platter.
- Drizzle with 1-2 Tbsp water around the mushrooms in the pan. Grill for 15-20 minutes on the Grill element.
- Bake until the cheese is melted and the filling is hot. Serve at once.