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King Kullen

Grilled Garlic & Herb Stuffed Portobello

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Grilled Garlic & Herb Stuffed Portobello

Servings: 4


  4 Portobello Mushroom Caps

  8 oz rondelé® by Président® Garlic & Herbs Cheese Spread

  1 cup Balsamic Vinegar

  1 cup Olive Oil

  2 Tbs Garlic, chopped

  1/2 cup Parmesan, shredded

  1 lb Sundried Tomatoes

  3 Tbs Olive Oil

  3 Tbs Basil, chopped

  1 Tbs Shallot

  1 Tbs Garlic, chopped

  1 Tbs Cilantro, chopped

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For the Salsa: Dice the tomatoes, combine remaining ingredients in a small bowl, add tomatoes and stir well. Set aside.

For Mushrooms: Preheat oven to 350° F. Take a soup spoon and scrape underside of mushroom to remove gills.

Combine olive oil, vinegar, garlic and shallot in a 2-quart mixing bowl. Marinate mushroom caps for 1 hour. Remove from marinade and grill mushroom caps for 2 minutes per side.

Once cooled, stuff mushroom with spreadable cheese and top with shredded parmesan. Bake for 10-12 minutes or until golden brown. To serve, cut into wedges and garnish with salsa.

Nutrition Information