The herbs and goat cheese help to make the meaty texture of the Portobello mushrooms a little less noticeable.
Ingredients
5 Large Portobello Mushrooms Stems Removed
220grams Fresh Goat Cheese
1 Small Garlic Clove Minced
2 Sprigs Fresh Thyme
2 Sprigs Fresh Cilantro
1 Sprig Fresh Rosemary
1 Sprig Fresh Dill
3 to 4 Large Fresh Basil Leaves
Extra Virgin Olive Oil
Salt And Freshly Ground Black Pepper To Taste
Instructions
1. After removing the stems from the mushrooms clean the dark gills before then drizzling oliveoil all over them and seasoning with some salt and pepper. Then place them on the preheated barbecue face down and turn them over aver a few minutes and carry on cooking.
2. Whilst the mushrooms are cooking on the barbecue in a bowl place the goat’s cheese, mincedgarlic and some salt and pepper to taste and combine well together. Then to this add the fresh herbs that you have torn by hand. Mix again until all the ingredients are well combined and it is a nice creamy texture.
3. As soon as the mushrooms begin to soften and a little juice escapes from then place a nicespoonful of the cream mixture into the very center of the mushroom and then close the lid of the barbecue. Cook until the cheese starts to bubble and the Portobello mushroom are nice and soft.
Then serve immediately to your guests.
