Melting Mushrooms

Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.

Vegetarian Appetizer Mushrooms Cheesy Bbq

Estimated Nutrition

Calories

436.3

kcal / serving

1745.2 kcal total

Carbs

39.6g

per serving

158.4 g total

Fat

21.1g

per serving

84.5 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Gruyere Cheese

grated

GrainsCereals

loaf

Bread

fresh crusty, to serve

Liquids

tbsp

Vermouth

or white wine

NutsSeeds

clove

Garlic

chopped

tsp

Thyme

fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

for brushing

Vegetables

piece

Portobello Mushroom

large open-cap, roughly equal size

Method

Serve warm with crusty bread.

Preheat the barbecue.

Remove mushroom stems and score the gill side without cutting through.

Lay one mushroom of each equal-sized pair gill-side up and season with salt and pepper.

Add one tablespoon of vermouth, some garlic, thyme, and grated cheese to each base mushroom.

Cap with the second mushroom and secure with a skewer.

Brush the outside of the mushrooms with olive oil.

Grill over hot coals, turning frequently, until the cheese is melted and mushrooms are soft.