Grilled Blue Cheese-Stuffed Portobello

Grilled Blue Cheese-Stuffed Portobello
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 4

    large portobello mushrooms

  • 1/3 lb
    (150 g)

    Blue cheese, crumbled (ex. creamy Rosenberg, Hermite Saint-Benoît)

  • 2

    garlic clove, chopped

  • 1/4 cup
    (60 mL)

    pine nuts, toasted

  • 4 tsp.
    (20 mL)

    chopped fresh parsley

  • 2 tsp.
    (10 mL)

    chopped fresh basil

  • Salt and pepper to taste


Preheat oven to 350oF/180°C.

Remove stems from mushrooms, keeping only the caps.

Wipe caps with a damp cloth.

In a bowl, mix remaining ingredients together.

Stuff mushroom caps.

Place mushrooms, stem-side up, on a lightly oiled baking sheet and bake 8 min.

Then broil 2 min. or until cheese melts.

Serve hot.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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