Grilled Tomato, Onion And Blue Cheese Stuffed Portabellos

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 portabella mushrooms (stems removed)
• 1 small onion, chopped
• 3 plum tomatoes (lightly seeded and chopped)
• 1 tablespoon fresh parsley
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 10 -12 ounces crumbled blue cheese or 10 -12 ounces you can use gorgonzola
• 1/2 cup dried italian seasoned breadcrumbs

Recipe

• 1 mushrooms -- remove the stem and lightly brush out the inside of the mushroom caps and clean off the mushrooms with a damp towel.
• 2 filling -- chop the onions, tomato and toss with the olive oil, salt, pepper and parsley and fill the mushroom caps.
• 3 topping -- mix the blue cheese and the bread crumbs and top the tomato onion mixture.
• 4 grill -- on indirect heat for about 20 minutes until the mushroom is soft and the cheese is melted. or you can bake for 20 minutes again on 400 degrees, middle rack. i have also done this on a grill pan, but you do need to cover with a lid from a pot or pan just so the cheese will melt. it also takes around 20 minutes on medium heat. just enjoy!
• 5 great served with steak, lamb chops, chicken breasts, anything. serve with a side salad for a great vegetarian dinner. you can slice them for smaller portions or serve a whole mushroom per person.