Fresh Herb and Goat Cheese Stuffed Grilled Portobellos

2014-04-13
  • Yield : 5 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

  • 5 large portobello mushrooms, stems removed
  • Extra-virgin olive oil
  • Salt and pepper, to taste
  • 8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
  • 1 small clove garlic, minced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh cilantro
  • 1 sprig fresh rosemary
  • 1 sprig fresh dill
  • 3 to 4 large fresh basil leaves

Method

Step 1

Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.

Step 2

In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.

Step 3

Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.

Step 4

When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.

Step 5

Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

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