- Home
- Inspiration & Gifts
- Recipes
- grill
- Mediterranean Portobello mushrooms
Mediterranean Portobello mushrooms
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
View these products
- 2 tbsp oil
- 150 g Brie, cut into pieces
- 3 sprigs marjoram, leaves torn off
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.
