Portabella Mushrooms Filled With Almonds And Dry Tomatoes

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 large portabella mushrooms (1 lb)
• 2 tablespoons vegetable oil
• 1 cup gouda cheese or 1 cup gruyere, grated
• 1/2 cup fresh breadcrumb, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup almonds, toasted, chopped
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 2 tablespoons chives or 2 tablespoons green onions, finely chopped
• 1/4 teaspoon fresh black pepper

Recipe

• 1 remove the stems from the mushrooms (keep them for a future use) brush the top of the mushrooms with the oil. in a bowl, mix remaining ingredients and set aside.
• 2 set the barbecue to medium-high heat. put the mushrooms, top side up on an oiled grill. close the cover and cook for about 4 minutes or until mushrooms begin to release their juice. flip the mushrooms and filled them with the cheese mixture you set aside. close the cover and keep cooking for about 4 minutes or until cheese has melted and mushrooms are tender.