Portobellos stuffed with cheese, sun-dried tomatoes and basil

  • Preparation 15 min
  • Cooking 10 min
  • Servings 6
  • Freezing I do not suggest

Ads

Ingredients

  • 6 small Portobello mushrooms (porteenies)
  • 1 1/2 cups (about 175 g) grated Fontina cheese
  • 1/2 cup (125 ml) oil-dried tomatoes, drained and finely chopped
  • 12 large fresh basil leaves, chopped
  • 2 pinches of herbes de Provence
  • Olive oil
  • Salt and freshly ground pepper

Ads

Preparation

  • In a large bowl, combine the cheese, sun-dried tomatoes, basil, and herbes de Provence. Season with salt and pepper, drizzle lightly with olive oil, and mix well. Spoon the filling into the mushrooms, pressing gently so it stays in place.
  • BBQ method: preheat the grill on high, then reduce to medium heat. Oil the grates. Place the mushrooms on the upper rack or cook using indirect heat for 8 to 10 minutes, until the cheese is fully melted and the mushrooms are tender.
  • Oven method: preheat the oven to 425 °F. Arrange the mushrooms on a parchment-lined baking sheet and bake for 10 to 12 minutes, until the cheese is melted and lightly golden.
  • Air fryer method: preheat the air fryer to 375 °F. Place the mushrooms in the basket without overlapping and cook for 6 to 8 minutes, until the cheese is melted. Cook in batches if necessary.