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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Chevre-sundried-tomato-stuffed Portobello Burger https://www.metro.ca/userfiles/image/recipes/burger-portobello-fromage-chevre-tomates-sechees-6334.jpg PT15M PT20M PT35M
    Remove the mushroom stems with a knife. Use a spoon to scrape the gills from the caps that will be stuffed. Season.In a bowl, combine chevre, sundried tomatoes, shallot and basil. Adjust seasoning.Stuff mushroom caps with mixture.Preheat barbecue to medium or oven to 350°F (180°C).Cook 15 - 20 minutes.In each bun, put some spinach and a slice of tomato and add stuffed Portobello cap
    4
    4 1 4 4
    4 big Portobello mushroom Salt and pepper as required chèvre cheese with black pepper or fines herbs, as required 1/4 cup (60 mL) sun-dried Tomato, chopped 1 shallot, chopped 3 basil leaves, chopped 4 hamburger buns baby spinach, as required sliced tomato to taste
    Chevre-sundried-tomato-stuffed Portobello Burger

    Chevre-sundried-tomato-stuffed Portobello Burger

    Rate this recipe
    1 Vote
    4
    servings
    0:15
    Preparation
    0:20
    COOKING
    0:35
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 4
      big Portobello mushroom
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      OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

      BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

      BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

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    •
      Salt and pepper as required

    • chèvre cheese with black pepper or fines herbs, as required
    • 1/4 cup
      (60 mL)
      sun-dried Tomato, chopped
    • 1
      shallot, chopped
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    • 3
      basil leaves, chopped
    • 4
      hamburger buns
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      2 for/ $6.00

      SELECTED SIZES, SELECTED VARIETIES

      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

      2 for/ $6.00

      SELECTED SIZES, SELECTED VARIETIES

      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

      VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS

      2 for/ $6.00

      SELECTED SIZES, SELECTED VARIETIES


    •
      baby spinach, as required

    • sliced tomato to taste
    Imprimer ma sélection

    Preparation

    Remove the mushroom stems with a knife. Use a spoon to scrape the gills from the caps that will be stuffed. Season.

    In a bowl, combine chevre, sundried tomatoes, shallot and basil. Adjust seasoning.

    Stuff mushroom caps with mixture.

    Preheat barbecue to medium or oven to 350°F (180°C).

    Cook 15 - 20 minutes.

    In each bun, put some spinach and a slice of tomato and add stuffed Portobello cap

    Source : Metro

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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