Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stuffed Button Mushrooms

After removing the mushrooms stems and chopping them fine I sautéed the stems in olive oil, minced garlic and red pepper (salt and fresh ground pepper) then allowed to cool.

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Once cooled I added about a cup of cheddar cheese.

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Then I spooned the stuffing mixture into the mushroom caps and put them on the Big Green Egg indirect heat at 350° for about 30 minutes.

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Done.

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Plated.

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Money shot... LOL.

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Every time my elbow bends my mouth flies open.

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