Stuffed Portabella Mushrooms

Change things up a bit and stuff your Portabella's with delicious filling, and BBQ them of course!

Stuffed anything usually perks our ears up, so when we saw Portabella's at our local grocery store - we knew we had a mission.

Porcini BBQ Genie enhances these already delicious ingredients and flavours - but use any one of our crafted spice blends and we know you'll enjoy.

Stuffed Portabella Mushrooms

Name: Stuffed Portabella Mushrooms
Ingredients: 1/4 cup minced onion; 1/4 cup chopped cherry tomatoes; 2 garlic, minced; 1/3 cup panko; 1 lb ground pork; 1/2 cup ricotta; 2 tbs Porcini BBQ Genie; 1 tbsp Worcestershire sauce; 2 tbsp olive oil; 3 tbsp balsamic vinegar; 1.5 - 2 cups shredded mozarella

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Ingredients

1/4 cup minced onion
1/4 cup chopped cherry tomatoes
2 garlic, minced
1/3 cup panko
1 lb ground pork
1/2 cup ricotta
2 tbs Porcini BBQ Genie
1 tbsp Worcestershire sauce
2 tbsp olive oil
3 tbsp balsamic vinegar
1.5 - 2 cups shredded mozarella

Directions

Preheat the BBQ to medium heat level.
Clean the gills out of your portabella mushroom caps, and remove the stem.
In a medium bowl, combine the onion, tomatoes, garlic, panko, pork, ricotta, Porcini BBQ Genie spice, Worcestershire, olive oil and balsamic and mix until just combined. Don’t over handle it.
Fill each mushroom cap with the filling you just made.
Place them directly on the grill and close the lid. Cook until internal temp is around 160.
Pile on the cheese to the top of each stuffed mushroom and close the lid again. Cook just until cheese has melted.