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2010-10-15Grilled Garlic & Herb Stuffed Portobello: Portobello Mushroom Caps, Garlic & Herbs Cheese Spread, Balsamic Vinegar, Olive Oil, Garlic, Parmesan, Sundried Tomatoes, Olive Oil, Basil, Shallot, Garlic, Cilantro
Grilled Garlic & Herb Stuffed Portobello featuring rondelé® by Président® Garlic & Herbs Cheese Spread

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rondelé® by Président® Garlic & Herbs Cheese Spread

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Grilled Garlic & Herb Stuffed Portobello

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  • 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.

For Mushrooms:
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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