Sunday, April 24, 2022

Portobello with cheese and garlic and shrimp pate


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


olive oil


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!!

Shrimp pate

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!!


  1. I love the use of shrimp pate in those stuffed mushrooms! They look super duper delicious.

  2. 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!

  3. Whole portobello mushrooms are perfect for stuffing. These look delicious.