454 g PRODUCT OF ONTARIO
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
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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