Stuffed Mushroom Caps

Original Recipe from Weber Grill Academy Canada

Serves: 4-8 people |  Prep time: 15 minutes | Grilling time: 20 – 25 minutes| Special Equipment: Large Grill Basket

Ingredients

• 2 tablespoons coconut oil or quality vegetable oil, divided
• 8 Portobello mushrooms, brushed clean, stems removed and saved, gills removed
• Portobello stems from the caps, finely diced
• 1 red pepper, finely diced
• ½ red onion, finely diced
• 2 garlic cloves, minced or grated
• ¼ bunch parsley, finely chopped
• ½ cup panko bread crumbs
• 1 cup smoked gouda, shredded
• 1 cup lump crab meat, shredded (optional)

Instructions

1. Prepare the grill for direct cooking over medium heat (325° to 375°F). Heat a large cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough, add 1 teaspoon oil. Then add the mushroom stems, diced red pepper, red onion and garlic. Sauté this mixture until the vegetables have all become soft. Once cooked remove from the grill and allow to cool on a plate.
2. Mix the sautéed vegetables with the bread crumbs, parsley and shredded smoked gouda. Save a ¼ cup of smoked gouda to top each mushroom cap once stuffed.
3. Use 1 tablespoon of oil to brush on top of each mushroom cap and then place them on the grill pan stem-side facing up. Take the stuffing whether with crab or without and stuff each Portobello top until it slightly overflows with stuffing. Top with a small amount of shredded cheese.
4. Place the grill pan on the grill and grill over direct heat for 15-20 minutes until the mushrooms are soft and cooked through. Then remove from the grill and devour!