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Mediterranean Portobello mushrooms
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 271
  • Fat about 18g
  • Carbohydrates about 6g
  • Protein about 17g
This is needed
This is needed for 4 people
Vegetable filling
  • 8 portobello mushrooms (approx. 800 g)
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 yellow pepper, cut into cubes
  • 1 courgettes, cut into cubes
  • 4 sprigs marjoram, leaves torn off
  • 1 tomato, cut into cubes
  • 0.25 tsp salt
  • a little pepper
Charcoal/gas/electric grill
  • 2 tbsp oil
  • 150 g Brie, cut into pieces
  • 3 sprigs marjoram, leaves torn off
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And that's how it's done
And that's how it's done
Vegetable filling
Carefully remove the mushroom stalks, chop finely. Set aside the mushrooms. Heat the oil in a pan. Sauté the shallot and garlic, add the mushroom stalks, cook briefly. Add the pepper, courgette, tomato and marjoram, cook for approx. 3 mins., season. Cover and simmer over a low heat for approx. 15 mins.
Charcoal/gas/electric grill
Brush the reserved mushrooms with oil, place on the grill (with the open side facing down). With the lid down, grill the mushrooms over/on a medium heat (approx. 200°C) for approx. 2 mins. Remove the mushrooms from the grill. Spoon the filling into the mushrooms, top with the cheese. With the lid down, grill for a further 8 mins. Garnish with marjoram.