Portobellos stuffed with cheese, sun-dried tomatoes and basil

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



  • 6 small Portobello mushrooms (porteenies)
  • 1 1/2 cups (about 175 g) grated Fontina cheese
  • 1/4 cup 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



  • In a large bowl, add cheese, sun-dried tomatoes, basil, herbs de Provence and salt and pepper. Drizzle with a thin stream of olive oil and mix well. Spread the mixture inside the mushrooms.
  • Preheat the grill to high and reduce to medium. Oil the grills.
  • Place on grates and cook on indirect heat (or on top rack) for 8-10 minutes, or until cheese is melted and mushrooms are cooked. Serve immediately!