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Portobello Mushroom “Roast” with Chimichurri and Cheddar

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Portobello Mushroom “Roast” with Chimichurri and Cheddar
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Servings
6-8
Ingredients
  • 12 large portobello mushrooms
  • 1 cup Herb Chimichurri see recipe
  • 1/2 cup cheddar cheese finely grated
  • salt and pepper to taste
Servings
6-8
Ingredients
  • 12 large portobello mushrooms
  • 1 cup Herb Chimichurri see recipe
  • 1/2 cup cheddar cheese finely grated
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees F. Place mushrooms bottom side up on large baking tray. Top each mushroom with 1 teaspoon of chimichurri and sprinkle each with about 2 teaspoons cheese. Season with salt and pepper to taste. Stack two mushrooms on top of each other sandwich-style with bases together to enclose the “filling.” Roast in oven until tender, 8–10 minutes. Remove from oven, set aside to cool. Once cool enough to handle, tie the 6 “mushroom sandwiches” together with kitchen twine to resemble a roast.
  2. Heat large grill pan over high heat and place “mushroom roast” in pan. Brush mushrooms with olive oil and grill “roast” on all sides, 5–8 minutes. Serve mushrooms “roast-like” on platter, cut into slices.
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