Appetizers
Stuffed Portabellas
Makes 6 servings
Stuffed Portabellas
Makes 6 servings
A great way to start dinner. Pass a plate of these around while you are waiting for the rest of your meal to finish cooking.
Nutritional information per mushroom:Calories 205 (68% from fat)
carb. 9g
pro. 9g
fat 16g
sat. fat 5g
chol. 15mg
sod. 404mg
calc. 190mg
fiber 1g
carb. 9g
pro. 9g
fat 16g
sat. fat 5g
chol. 15mg
sod. 404mg
calc. 190mg
fiber 1g
Ingredients
- 3garlic cloves, peeled ¾ cup panko (Japanese-style) breadcrumbs
- 2tablespoons chopped fresh parsley
- ¾teaspoon dried oregano
- ½teaspoon dried basil
- ¼teaspoon fresh thyme leaves
- ¼teaspoon lemon zest
- ½teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- ¼cup extra virgin olive oil, divided
- ¾cup grated Parmesan 6 portabella caps, stems removed and saved for a separateuse or discarded
Preparation
- 1. Fit the Griddler Deluxe with the grill plates and preheat both plates to 450˚F.
2. While the unit is preheating, chop the garlic in a Cuisinart Food Processor or Chopper. Add the panko, herbs, zest, salt and pepper, and process until combined. Transfer to a mixing bowl and add 2 tablespoons of oil and the Parmesan.
3. Brush the tops and bottoms of the mushrooms with the remaining 2 tablespoons of the oil.Place on the lower preheated grill plate and using the cover height adjuster, gently close so that the upper plate is just touching the tops of the mushrooms. Grill 30 seconds to 1 minute, or until grill marks are visible. - 4. Keeping the top plate at 450˚F, reduce the bottom plate to Warm. Open the grill and evenly divide the mushroom mixture among the tops of the grilled portabellas. Setting the cover height adjuster at the highest notch, close the upper plate until it is sitting just above the mushrooms. Let the mushrooms brown until the breadcrumb mixture is toasted, about 3 to 5 minutes.
- 5. Serve immediately.
