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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 big Portobello mushrooms chèvre cheese with black pepper or fines herbs, as required 1/4 cup (60 mL) sun-dried tomatoes, 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
Imprimer ma sélection

Ingredients

  • 4
    big Portobello mushrooms

  • chèvre cheese with black pepper or fines herbs, as required
  • 1/4 cup
    (60 mL)
    sun-dried tomatoes, chopped
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    SUNSET SWEET TOMATOES

    SUNSET SWEET TOMATOES

    $2.99 ea.

    283 g ZIMA OR ANGEL SWEET PRODUCT OF ONTARIO

  • 1
    shallot, chopped
  • 3
    basil leaves, chopped
  • 4
    hamburger buns
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  • baby spinach, as required

  • sliced tomato to taste
    You might like:

    Flyer Deals  (2)
    SEEDLESS CUCUMBER

    SEEDLESS CUCUMBER

    $0.99 ea. or/lb

    PRODUCT OF ONTARIO CANADA No. 1 GRADE 99¢ EA.

    SUNSET SWEET TOMATOES

    SUNSET SWEET TOMATOES

    $2.99 ea.

    283 g ZIMA OR ANGEL SWEET PRODUCT OF ONTARIO

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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