Main Dishes

City Style Stuffed Portabella Mushrooms

Recipe from Colorado Classique: A Collection of Fresh Recipes from the Rockies by the Junior League of Denver (Wimmer Cookbooks, 2009)

  • 4 whole portabella mushrooms, washed out and patted dry, stems removed
  • olive oil for basting
  • 2 cups grape tomatoes, halved
  • Fresh basil, chiffonade
  • Sea salt adn cracked black pepper to taste
  • 4 ounces goat cheese
  • Pepperoncini peppers, chopped

  1. Preheat grill over medium heat. Brush mushrooms lightly with olive oil. Grill mushrooms for 5 minutes, top-side down.
  2. Meanwhile, combine tomatoes, basil, and salt and pepper in a glass bowl. Let stand 10 minutes to allow the juices to come out. 
  3. Stuff mushrooms with tomato mixture. Top with goat cheese and sprinkle with a few pepperoncini peppers. Grill 5 minutes longer. Serve immediately.

Yeild: 4 servings