Creamy Cheesy Portobello
Creamy Cheesy Portobello
Stuffed Portobello mushrooms with creamy tomato and feta filling
Ingredients
Stuffed portobello mushrooms:
- 4 large portobello mushrooms
- 15 small tomatoes (cocktail tomatoes)
- 1 Pck feta cheese
- 1-2 garlic cloves
- 4 tbsp parmesan
- fresh garden herbs
- Salt & pepper
Herb dip:
- 300 g yoghurt
- 150 g sour cream
- 1 bunch of fresh chives
- 1 bunch of fresh parsley
- 1 tbsp fresh lemon juice
- 1 tsp paprika powder
- 1 garlic clove
- Salt & pepper
Directions
1
Preheat your grill to approx. 200 degrees.
2
Rinse the mushrooms, tomatoes and herbs briefly with water and remove the stalk from the mushrooms with a knife.
3
Finely chop the tomatoes, crumble the feta cheese, finely chop the fresh herbs and place in a bowl with the crushed garlic cloves. Mix everything together and season with salt and pepper.
4
Fill the mushrooms with the tomato and feta mixture and then sprinkle with the grated Parmesan.
5
Cook the stuffed portobello mushrooms on the grill for around 10-15 minutes.
It is best to use a plancha/griddle or a grill tray for this.
As soon as the fillings are nice and creamy and these giant mushrooms themselves are soft, they are ready to serve. Enjoy!
Our tip:
Spice up your portobello flavour experience with a fresh summery yoghurt and herb dip.
It takes no more than 10 minutes to prepare, fresh herbs, a few spices, yoghurt, sour cream and a juicy lemon.
Wash the fresh herbs thoroughly, then dry and chop finely. Place in a bowl with the yoghurt and sour cream, add a squeeze of lemon juice and the crushed garlic and stir everything together vigorously. Finally, season with paprika powder, salt and pepper to taste and you’re done!
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