Ingredients: |
Ingredients:
4 large portobello mushrooms
¼ cup panko breadcrumbs
1 tablespoon thyme (fresh, finely chopped)
1 tablespoon oregano (fresh, finely chopped)
2 teaspoons rosemary (fresh, finely chopped)
1 clove garlic (minced)
Salt, to taste
Black pepper, to taste
1 ounce pimentos (chopped, about half of a small 2-ounce jar)
1 tablespoon olive oil
2 tablespoons butter
¼ cup cheddar cheese (grated)
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Directions: |
Directions:Gather the ingredients.
Wash mushrooms and cut off the stems. Reserve the caps, and finely chop the stems.
Combine the breadcrumbs, mushroom stems, thyme, oregano, rosemary, garlic, salt, and pepper in a food processor and pulse about 15 times. Do not overprocess. Stir in the chopped pimentos.
Preheat the grill for medium-high heat. Once the grill is heated and right before mushrooms go onto the grill, oil the grill grates well.
Brush the bottoms of the mushroom caps with olive oil and add a ½ tablespoon of butter to the inside of each cap. Place mushroom caps on the hot grill for about 4 minutes.
Remove the mushroom caps from the grill, stuff each with the breadcrumb mixture, and top each with grated cheese.
Return the mushroom caps to the grill and cook an additional 4 minutes.
Once the mushroom caps are cooked, remove them from the heat and let them stand for 5 minutes.
Carefully cut the stuffed mushroom caps into quarters.
You can easily vary the stuffing for the mushrooms by adding different herbs and spices and different kinds of cheese, such as grated Parmesan.
Serve and enjoy. |
This recipe for Grilled Herb and Cheese Stuffed Mushrooms is from