Country Goodness, Gourmet Taste
Grilled Stuffed Portobello Mushrooms
To Serve 8-10 as finger food.
2/3 cup Fredericksburg Farms Old San Antonio Tomatillo Salsa
1-1/2 cups shredded Mozzarella cheese
1/3 cup olive oil
2 tablespoons Fredericksburg Farms Lone Star Roasted Garlic and Chive Dip
1 tablespoon minced cilantro
1 teaspoon fresh lime juice
4 small-to-medium portabello mushrooms, about 3-4 inches in diameter,
Sea salt or kosher salt and freshly ground black pepper
Preheat gas grill to medium heat or preheat broiler and position oven rack six
inches below heat source. Combine the Fredericksburg Farms Old San Antonio
Tomatillo Salsa and mozzarella cheese in a bowl; toss to blend well. Set aside.
In a separate bowl combine the olive oil, Fredericksburg Farms Roasted Garlic
and Chive Dip mix, minced cilantro, and lime juice; set aside. Using a spoon,
scrape the brown gills out of the bottom side of the mushrooms. Liberally brush
the mushrooms all over with the olive oil mixture. Season to taste with salt and
pepper. Place the mushrooms on the grill or under the broiler, stem side down.
Grill for 5 minutes, turning once.
Remove mushrooms from grill and stuff each one with a portion of the cheese
mixture. Return to grill or broiler, stuffing side up, cover the grill, and grill for 3-
4 minutes longer, or until the cheese melts. Cut each mushroom into 6 wedges
and arrange on a serving platter. Serve hot.