Grilled rondelé® by Président® Garlic & Herbs Stuffed Portobello
Bring something more gourmet to your next picnic in the park. Portobello mushrooms are grilled and stuffed with our creamy rondelé Garlic & Herbs Cheese Spread. A fresh tomato and basil salsa is sprinkled on top to balance the richness of the cheese. A fulfilling vegetarian delight.
Prep Time
80 minCook Time
20 minServings
8Salsa Ingredients
- 1 lb Sundried Tomatoes
- 3 tbsp Olive Oil
- 3 tbsp Basil chopped
- 1 tbsp Shallot
- 1 tbsp Garlic chopped
- 1 tbsp Cilantro chopped
Salsa Directions
- Dice the tomatoes, combine remaining ingredients in a small bowl, add tomatoes and stir well. Set aside.
Mushroom Ingredients
- 4 Portbello Mushroom Caps
- 8 oz rondelé® by Président® Garlic & Herbs Cheese Spread
- 1 cup Balsamic Vinegar
- 1 cup Olive Oil
- 2 tbsp Garlic chopped
- 1 tbsp Shallot
- 1/2 cup Parmesan shredded
Mushroom Directions
- 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.
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