Grilled Herb and Cheese Stuffed Mushrooms
Try this simple and delicious recipe for grilled herb and cheese stuffed mushrooms. Use portobello mushrooms for their large size and shape.
- Serves: 4 persons
- 4large portobello mushrooms
- ¼cup panko breadcrumbs
- 1tablespoon fresh thyme, finely chopped
- 1tablespoon fresh oregano, finely chopped
- 2teaspoons fresh rosemary, finely chopped
- 1clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1ounce pimientos , chopped
- 1tablespoon olive oil
- 2tablespoons butter
- ¼cup cheddar cheese, grated
Step 1Gather the ingredients.
Step 2Wash the mushrooms and cut off the stems.
Step 3Reserve the caps and finely chop the stems.
Step 4In a food processor , combine the breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper.
Step 5Pulse about 15 times. Do not overprocess.
Step 6Stir in the chopped pimientos.
Step 7Preheat the grill or a grill pan for medium-high heat. Once the grill is heated and right before the mushrooms go onto the grill, oil the grill grates well.
Step 8Brush the bottoms of the mushroom caps with olive oil and add a 1/2 tablespoon of butter to the inside of each cap.
Step 9Place mushroom caps on the hot grill for about 4 minutes.
Step 10Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese.
Step 11Return the mushroom caps to the grill and cook an additional 4 minutes.
Step 12Once the mushroom caps are cooked, remove them from the heat and let stand for 5 minutes. If you'd like, carefully cut the stuffed mushroom caps into quarters before serving.