Grilled Portabello Mushrooms With Beef and Cheese

These grilled Portabello mushrooms are great appetizers. The mushrooms are stuffed with a beef mixture and topped with some Monterey Jack Cheese. I must admit this is one of my favorite grilled mushrooms recipe now. In fact, I’m thinking of making them again this weekend. The recipe is good for 4 servings. Do try making it. I hope you will like it as much as I do. Have a good week ahead.




Grilled Portabello Mushrooms With Beef And Cheese
(Printable Recipe)

Ingredients

6 Medium Portabello Mushrooms
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper

Beef Mixtures
180 g Ground Beef
4 Sun-dried Tomatoes in oil, chopped
2 cloves Garlic, finely chopped
1/2 Yellow Onion, finely chopped
1/2 tsp Dried Parsley
1 tsp Dried Basil
1 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper

160 g Monterey Jack Cheese, grated

Method

Prepare the beef mixtures: In a medium saucepan, heat the olive oil over a medium heat. Add the onion, garlic and saute until translucent, for about 10 minutes.

Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, parsley, basil and season with salt and pepper. Remove from the heat and set aside.

Clean the mushrooms with a damp cloth and discard the stems. With a spoon, gently and carefully remove the black gills from the mushrooms caps.

Preheat the grill for direct cooking over medium heat.

Brush the mushrooms with olive oil on both sides. Place the mushrooms caps, gill sides down on the grill. Cook for about 3 to 4 minutes. Remove the mushrooms into a baking tray.

Place the beef mixture on top of the mushrooms (cap sides) and top with the cheeses. Then grill the mushrooms, cap sides up, over medium heat, with the lid closed for about 6 to 8 minutes. Remove the mushrooms from the grill and serve immediately.