Appetizer American sun-dried tomatoes, stuffed portobello mushrooms, basil, rondele garlic and herbs, balsamic vinegar, parmesan, garlic, cilantro, appetizer, entertaining, fall

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.

☆ ☆ ☆ ☆ ☆
No reviews – be the first!
Prep Time
80 min
Cook Time
20 min
Salsa 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
  1. 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
  1. Preheat oven to 350° F.
  2. Take a soup spoon and scrape underside of mushroom to remove gills.
  3. Combine olive oil, vinegar, garlic and shallot in a 2-quart mixing bowl. Marinate mushroom caps for 1 hour.
  4. Remove from marinade and grill mushroom caps for 2 minutes per side.
  5. Once cooled, stuff mushroom with spreadable cheese and top with shredded parmesan.
  6. Bake for 10-12 minutes or until golden brown.
  7. To serve, cut into wedges and garnish with salsa.
Recipe by