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Goat Cheese Stuffed Portabellas
5 Servings
100% would make this recipe for Goat Cheese Stuffed Portabellas again.
A great dish as either an appetizer, side dish, or as a focus of a vegetarian meal.
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Goat Cheese Stuffed Portabellas Ingredients
5 large portobello
mushrooms
stems removed
2 sprigs fresh
thyme
1 Extra-virgin
olive oil
2 sprigs fresh
cilantro
1 Salt and
pepper
to taste
1 sprig fresh
rosemary
8 ounces fresh
goat cheese
(recommended: Deborah Rogers Far
1 sprig fresh
dill
1 clove
garlic
minced
3 large fresh
basil
leaves
Instructions for Goat Cheese Stuffed Portabellas
Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
Main Ingredient:
Portabella Mushrooms
Cuisine:
Mediterranian
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Artichokes Stuffed with Herbed Goat Cheese
Ingredient Insight - look inside this recipe
Basil
Cilantro
Dill
Garlic
Goat Cheese
Mushrooms
Olive Oil
Rosemary
Thyme
Portabella Mushrooms
Mediterranian
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