A picnic ready dish that’s hearty enough to stand on its own! Each large portobello cap is loaded with a savory, creamy Good Culture cottage cheese and parmesan filling packed with garlicky sautéed mushrooms, then grilled to smoky, tender perfection.
Servings: 4
Ingredients:
- 4 large portobello mushrooms caps
- 12 ounces baby bella mushrooms
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 2 tablespoon olive oil (30 grams)
- 2 cups Good Culture cottage cheese (220 grams)
- ½ cup grated parmesan cheese (55 grams)
- ½ cup breadcrumbs (55 grams)
- 1 teaspoon fine sea salt
- 1 teaspoon Italian seasoning
- A few grinds of fresh black pepper
- Lemon, to serve
Instructions:
- Remove the gills and stems of each portobelloc ap and set aside. Reserve the stems and gills for later.
- Finely mince the baby bella mushrooms and reserved stems and gills of the portobello mushrooms.
- Heat up a large pan with 2 tablespoons of olive oil and add the minced mushrooms, minced shallot and minced garlic. Cook the mixture for about 5-7 minutes and add the salt, this will help draw out any excess moisture. Cook for an additional 5-7 minutes until all the moisture evaporates and the mushrooms are browned.
- Once the mushrooms are cooked, remove them from the pan and add them into a large bowl. Add the cottage cheese, grated parmesan, bread crumbs, sea salt, Italian seasoning and black pepper. Give everything a good mix. Set aside.
- Take the portobello caps and brush them generously with olive oil and sprinkle both side with a touch of salt.
- Grill the portobello caps, gill side down for about 5 minutes. Flip them and grill for additional 5 minutes.
- Fill each cap generously but do not overstuff, you may have extra filling and that’s okay.
- Place the mushrooms on a large piece of foil and place it on the grill. Heat the grill to medium heat and close the grill lid. Cook for about 10-15 minutes.
- Serve the hot stuffed mushrooms with a squeeze of lemon and enjoy!