Grill & BBQ
Grilled Stuffed Portobello Mushrooms
Stuffed portobellos from the grill have real substance and quickly feel much more special than classic side dishes. With a creamy cheese filling they become juicy and aromatic – almost the main star on the grill, or a light main meal with baguette.
Timing
- Preparation: approx. 15 minutes
- Grilling time: approx. 10 to 15 minutes
- Total: approx. 25 to 30 minutes
Estimated nutrition
per serving · Calculated for 3 servings.
- Energy
- ≈ 220 kcal
- Protein
- ≈ 9.1 g
- Carbohydrates
- ≈ 8 g
- Fat
- ≈ 16.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 small tomatoes · ≈ 200.0 g
- 1 small clove of garlic · ≈ 3.0 g
- 1 tbsp olive oil · ≈ 13.65 g
- 1 tbsp chopped parsley or herbs · ≈ 15.0 g
- 4 large portobello mushrooms · ≈ 400 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 large portobello mushrooms
- 150 g cream cheese
- 2 small tomatoes
- 1 small clove of garlic
- 1 tbsp olive oil
- 1 tbsp chopped parsley or herbs
- 30g grated cheese or parmesan optional
- Salt
- pepper
Instructions
- Carefully clean the mushrooms, remove the stems and lightly clean the underside. Brush caps inside and out lightly with olive oil.
- Dice tomatoes small and mix with cream cheese, finely chopped garlic, parsley, salt, pepper and a little olive oil into a creamy filling.
- Fill the portobellos generously. If you like, sprinkle some grated cheese on top.
- Grill over indirect to medium heat for 10 to 15 minutes until tender and the filling is hot and lightly browned. Close the lid if needed.
- Serve immediately – as a side with grilled meat or with baguette as a light main meal.
