Grilled Stuffed Portobello

Mojito BBQ Chicken Sandwich
August 11, 2016
Sea Bass with Orange and Paprika
August 11, 2016

4-6 med-large Portobello mushrooms
Cleaned, stems and fibers removed

For the Filling:

300 gms. Ricotta cheese (light)
300 gms .Cream cheese (light)
½ cup Extra Virgin olive oil
½ cup light cream or milk
1 Tbsp. breadcrumbs (fine)
1 Tsp. each: Thyme, Ground Chile, Salt

For the Topping:

75 gms. Finely-grated Parmesan or similar hard cheese
4-6 Tbsp. Fig or Quince marmelade (you can substitute Orange if nec.)


Place the mushrooms on the grill for 4-5 minutes, then remove. Combine the ingredients for the filling and mix well to form a light paste. Fill the grilled mushroom caps, then make a hole in the filling and add the marmelade. Dust the tops with the grated cheese and replace on the grill, using aluminum foil or a small metal baking sheet as a base. Cover lightly with aluminum foil (or close your grill cover) – do not seal the covering as this will cause the mushrooms to become watery. Cook for 8-10 minutes and remove for serving.