Creamy Cheesy Portobello

Creamy Cheesy Portobello

25 mins
10 mins

Stuffed Portobello mushrooms with creamy tomato and feta filling


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


Step 1 of 6
Preheat your grill to approx. 200 degrees.
Rinse the mushrooms, tomatoes and herbs briefly with water and remove the stalk from the mushrooms with a knife.
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.
Fill the mushrooms with the tomato and feta mixture and then sprinkle with the grated Parmesan.
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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