So I am on a roll with with taking food and stuffing it with other food. First was the stuffed pork loin, stuffed zucchini, and now stuffed baby portabellas. This dish was an appetizer to the Mother’s day meal that I made my wife. We both thought these mushrooms turned out perfectly with lots of flavor, plus I was able to use up some more of my favorite cheese, pecorino. Ever since I did the Italian grilling series, I just can’t seem to get enough pecorino cheese in my diet.
Ingredients:
- 1 package stuffed baby portabellas
- 3 green onions, diced
- 3 cloves garlic, diced
- 8 ounce package cream cheese, softened
- 1/2 cup pecorino cheese, shredded
Using a wet paper towel/cloth wipe down the mushrooms and remove stems.
Chop the removed stems and place in a bowl.
Add the green onions, garlic, and cream cheese to the bowl and mix well.
Fill the portabellas with the cream cheese mixture and top off with the shredded pecorino cheese.
Grill with indirect medium heat till the cheese is fully melted.
Let cool, eat and enjoy!
Looks wonderful!
Thanks Diva Q! They sure tasted wonderful!
Looks delicious, Jason!
It’s a good thing you are holding the knife with your right hand – that way people can’t see the fingers you cut off earlier this year while chopping (hence the big lag in blog posts)!
LOL, yeah took a while to learn how to type again!
Oh this looks phenomenal! Love mushrooms
I get baby portabellas from Costco. I’m going to try it this way next time. These look delicious!
Thank you very much, they were absolutely delicious.
Look delicious!
I am definitely gonna try this!