Scrumptious Three-Cheese Stuffed Portabellos

PREP TIME: 15 Min

COOK TIME: 15 Min

SERVES: 4

  • 20 Meadows Portabellos
  • 4 slices grainy bread
  • 50 g blue cheese
  • 50 g ground parmesan
  • 100 g brie or camembert
  • 2 cloves garlic chopped
  • 1 red onion finely chopped
  • handfull of basil leaves

Method

  1. Place the mushroom stalks, bread, cheeses, chopped garlic, chopped red onion and basil leaves into the food processor bowl with the chopping blades.
  2. Pulse the processor until the mixture is barely combined. It is best that it remains a very coarse texture, with discernible pieces of bread, onion, and various cheeses visible.
  3. Divide this stuffing between the mushroom caps, pressing it onto the cap covering all the gills.
  4. Cook on a flat oven dish at 180˚ for 10 to 15 mins.
  5. Grill lightly to brown the tops.

Serving Suggestions.

These are great on a plate with any kind of meat, but work especially well with steak. They do very nicely as a first course on a plate by them selves, or if made with button mushrooms instead of the flats, you’ve got a wonderful finger food item for parties.

MADE WITH

Large Portabello Mushrooms
Large Portabello