Stuffed Portobello Mushrooms

45 minutes preparation time
4 persons (8 portobello mushrooms)

Portobello's with sweet potato and feta cheese or the creamy goat cheese, both variants are a feast for the taste buds. Use your STOKED BBQ Braai with charcoal for a classic smoky flavour or go for an extra dimension of flavour with a wood fire.

Stuffed portobello mushrooms

45 minutes preparation time
4 persons (8 portobello mushrooms)

You need:

Ingredients

8 large portobello mushrooms
2 medium sized sweet potatoes
100 gr soft feta cheese (for the filling)
25 gr feta cheese (for finishing)
100 gr soft goat cheese
50 gr walnuts, coarsely chopped
2 garlic cloves, finely chopped
1 red onion, finely chopped
100 gr fresh spinach
4 cherry tomatoes, sliced (4 tomatoes)
2 el olive oil (plus extra for the portobello mushrooms)
1 el fresh thyme leaves
1 tl smoked paprika powder
Salt and pepper to taste
Optional: honey for garnish

Turning on the barbecue:

Use charcoal for the traditional BBQ experience or light a wood fire at the bottom of the Braai for a delicious smoky flavour. Make sure the BBQ has a temperature of 180-200 °C reached before you start grilling.

Preparing the ingredients:

- Peel and cut 2 medium sweet potatoes into small cubes. Boil them in lightly salted water until they are soft (about 10 - 15 minutes). Drain and puree until smooth. Allow to cool slightly.
- Make 8 large portobello mushrooms by wiping them gently with a damp cloth. Remove the stems and scrape out the gills. Drizzle with olive oil and sprinkle lightly with salt and pepper.
- cuts 4 cherry tomatoes, sliced.

Portobello Mushrooms with Sweet Potato and Feta Cheese:

- - Filling: Heat 1 el olive oil in a skillet and fry 1 chopped red onion and 2 minced garlic cloves until soft and fragrant (approx. 3 - 4 minutes). Add 100 gr fresh spinach and stir fry until wilted. Season with 1 tl smoked paprika powder, 1 el fresh thyme leaves, salt and pepper.
  - Mix the spinach with the sweet potato puree, 100 gr feta cheese and half of the chopped walnuts.
  - Generously fill each portobello with this mixture and place a few slices of cherry tomato on top.

Portobello Mushrooms with Goat Cheese:

- Filling: Meng 100 gr goat cheese with 1 el chopped fresh thyme and 1 el minced garlic. Stuff the portobello mushrooms with this mixture and garnish with extra goat cheese before grilling.

Grilling Portobello Mushrooms:

- Grill the stuffed portobello mushrooms 10 - 15 minutes, until tender and cheese is lightly melted and golden brown. Check frequently to prevent burning.

To serve: