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GRILLED GARLIC & HERB STUFFED PORTOBELLO Recipe

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This recipe for GRILLED GARLIC & HERB STUFFED PORTOBELLO is from DELTA DELIGHTS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR MUSHROOM:
4 PORTOBELLO MUSHROOM CAPS
1 8OZ. CONTAINER RONDELÉ® GARLIC & HERBS GOURMET SPREADABLE CHEESE
1 CUP BALSAMIC VINEGAR
1 CUP OLIVE OIL
2 TABLESPOONS GARLIC, CHOPPED
2 TABLESPOONS SHALLOT, CHOPPED
1/2 CUP SHREDDED PARMESAN

FOR SALSA:
1 LB. SUNDRIED TOMATOES
3 TABLESPOONS OLIVE OIL
3 TABLESPOONS FRESH BASIL, CHOPPED
1 TABLESPOON SHALLOT, CHOPPED
1 TABLESPOON GARLIC, CHOPPED
1 TABLESPOON FRESH CILANTRO, CHOPPED
Directions:
Directions:
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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