Ingredients
4
4 servings
- •1 cup shredded Gouda cheese
- •½ cup bread crumbs
- •¼ cup freshly chopped parsley
- •¼ cup chopped almonds
- •¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
- •2 tablespoons minced fresh chives
- •¼ teaspoon pepper
- •4 large portobello mushroom caps
- •2 tablespoons vegetable oil
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
- Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
- Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 272
- Carbohydrate: 14g
- Fat: 20g
- Fiber: 2g
- Protein: 11g
- Sugar: 2g
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