These are very easy and delicious recipes...we started our barbeque season in March; thus, during the weekends, we can enjoy fast and easy dishes with a nice salad.
Portobello with cheese
6 Portobello mushrooms
3 garlic cloves
you can choose a herb either fresh oregano, parsley, cilantro or a combination of herbs
Wash the portobello mushrooms and dry them with a paper towel.
In a mortar, crush the garlics with olive oil, salt and the herbs.
Heat the barbeque, and place the mushrooms for 3 minutes down to cook them. Turn them over, and cook them for another 3 minutes. Distribute the garlic and herbs, and let it cook for 1 minute. Place the cheese on top, turn off the barbeque, and let them be for 2 minutes. ENJOY!!
You can make this with leftovers of chicken, mushrooms, or what do you have handy
120 grams of shrimp
200 grams o cream cheese
3 garlic cloves
60 grams of parmiggiano reggiano cheese grated
cilantro, parsley or oregano
Sautee the shrimps with olive oil and salt. In a blender, blend it (with all the juices from the sautee) with the cheeses, the herbs and the garlic. Correct it for salt. Leave it in the fridge for at least 6 hours or until is firm. ENJOY!!
I love the use of shrimp pate in those stuffed mushrooms! They look super duper delicious.ReplyDelete
This one I will definitely try. Portobello mushroom are one of life's great taste treats and this recipe seems like a perfect way to serve them. When I was a kid we used to pick them and sometimes you could find one big enough to cover the plate!ReplyDelete
I love this recipe!muack!!ReplyDelete
Whole portobello mushrooms are perfect for stuffing. These look delicious.ReplyDelete