No matter what you're making, make it delicious with great cheese
Grilled Garlic & Herb Stuffed Portobello
- 4 Portobello Mushroom Caps
- 8 oz. rondelé® by Président® Garlic & Herbs Cheese Spread
- 1 cup Balsamic Vinegar
- 1 cup Olive Oil
- 2 tbs Garlic, chopped
- 1/2 cup Parmesan, shredded
- 1 lb. Sundried Tomatoes
- 3 tbs Olive Oil
- 3 tbs Basil, chopped
- 1 tbs Shallot
- 1 tbs Garlic, chopped
- 1 tbs Cilantro, chopped
For the Salsa:
Dice the tomatoes, combine remaining ingredients in a small bowl, add tomatoes and stir well. Set aside.
Preheat oven to 350° F. Take a soup spoon and scrape underside of mushroom to remove gills. Combine olive oil, vinegar, garlic and shallot in a 2-quart mixing bowl. Marinate mushroom caps for 1 hour. Remove from marinade and grill mushroom caps for 2 minutes per side. Once cooled, stuff mushroom with spreadable cheese and top with shredded parmesan. Bake for 10-12 minutes or until golden brown. To serve, cut into wedges and garnish with salsa.
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