Shelly's Recipe

STUFFED PORTOBELLO MUSHROOMS

Category: Stuffed Mushrooms

4 large portobello mushrooms, at least 5-6 inches in diameter
1/8 cup olive oil
1 (8-ounce) cooked chicken breast, diced; or 12 cooked shrimp, chopped; or 1 (8-ounce) beef fillet, cooked rare and diced
2 cups grated Havarti cheese, loosely packed (see Note)
5 scallions, sliced (white and part of the green)
1/2 cup prepared barbecue sauce, preferably thick
1/2 cup grated smoked Gouda cheese
1/2 cup prepared pico de gallo
Garnish of minced parsley or sliced green onion (green part)

Rinse mushrooms but do not soak in water. Remove stem and gills (a serrated spoon is helpful). Scrape gently so you don’t tear the mushroom. Brush on all sides with olive oil. Lightly coat a dish large enough to hold 4 mushrooms with olive oil.

Combine meat of choice with grated Havarti cheese, scallions and barbecue sauce. Fill prepared mushrooms. Depending on the size of the mushrooms, you may have extra filling. The important thing is not to overstuff the mushrooms or the cheese could bubble over on your grill. Divide the Gouda cheese between the mushrooms. Cover and store until ready to cook.

Preheat the grill to high or an oven to 400 F. Lightly coat the edges of the mushrooms with olive oil and place on the grill surface. Immediately adjust the heat to medium, and cook 10-12 minutes. If oven-roasting, place on a cookie sheet and roast for 10-12 minutes.

Remove and top with pico de gallo. Garnish with minced parsley or scallions and serve immediately.

Makes 4 servings.

Note: Soft cheeses such as Havarti are easier to grate if placed in the freezer 15 minutes before grating.