The Galley

Grilled Stuffed Portobello Mushrooms

There’s nothing more summer than enjoying the long, warm days outdoors and firing up the barbecue at mealtime.If you are looking for a fantastic side dish when grilling, why not give this tasty Grilled Stuffed Mushroom recipe a try.

This side dish is sure to be a family pleaser with Portobello Mushrooms, cream cheese, shredded cheese, green onions, and grape tomatoes. Grill and serve!

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Grilled Stuffed Portobello Mushrooms

  • Author: Crystal Plant
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Category: side dishes
  • Method: barbecue or back

Description

There’s nothing more summer than enjoying the long, warm days outdoors and firing up the barbecue at mealtime. If you are looking for a fantastic side dish when grilling, why not give this tasty Grilled Stuffed Mushroom recipe a try.

This side dish is sure to be a family pleaser with Portobello Mushrooms, cream cheese, shredded cheese, green onions, and grape tomatoes. Grill and serve!


Ingredients

Scale
  • 4 large Portobello Mushrooms
  • 2 teaspoons olive oil
  • ½ cup cream cheese
  • ½ green onion diced
  • 1 clove of garlic
  • 1 sprig of diced rosemary
  • ½ cup grape tomatoes, quartered
  • 2 tablespoons of mixed shredded cheese
  • 1 green onion, thinly sliced.

Instructions

  1. Clean and remove stem the Portobello mushrooms.
  2. Coat mushrooms in vegetable oil, and salt and pepper, set aside.
  3. Quarter the tomatoes; dice the green onion and rosemary.
  4. Sauté your onions and garlic in a frying pan until translucent.
  5. Add the sautéed garlic and onions to the cream cheese. Also, add tomatoes, green onion, and rosemary.
  6. Fill each mushroom generously with cream cheese mixture and top with shredded cheese.
  7. Cook mushrooms on Medium heat on the BBQ until soft and cheese has melted.
  8. Serve and enjoy!

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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