Grilled Portobello Mushrooms with Garlic Cheese and Pine Nuts
Elevate your grilling game with these flavorful Grilled Portobello Mushrooms with Garlic Cheese and Pine Nuts! Perfectly tender Portobello caps are brushed with a savory olive oil blend, charred to perfection, and generously filled with a creamy, garlicky cheese mixture featuring cream cheese and Parmesan. Toasted pine nuts add a delightful crunch, while fresh parsley provides a vibrant finish. Whether served as a hearty vegetarian main or a gourmet side, these mushrooms are ready in just 30 minutes and deliver a satisfying blend of smoky, nutty, and cheesy flavors. Ideal for summer barbecues or weeknight dinners, this dish is a must-try for mushroom lovers and cheese enthusiasts alike!
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Recipe Information
Ingredients
- 4 whole Portobello mushrooms
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 0.5 cup Cream cheese, softened
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Pine nuts
- 1 tablespoon Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Clean the Portobello mushrooms by gently wiping them with a damp paper towel and removing the stems. Using a spoon, carefully scrape out the gills if desired.
Preheat your grill to medium-high heat (about 375°F/190°C).
In a small bowl, combine olive oil, salt, and black pepper. Brush this mixture generously over the entire surface of each mushroom cap, including the underside.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
Finely mince the garlic and mix it with the softened cream cheese and grated Parmesan cheese in a medium bowl until well combined.
Place the mushrooms on the grill, stem-side down, and cook for 5-6 minutes. Flip them over carefully and grill the other side for another 5-6 minutes until tender and slightly charred.
Remove the mushrooms from the grill and place them on a plate, stem-side up. Spread a generous layer of the garlic cheese mixture onto the cavity of each mushroom.
Sprinkle the toasted pine nuts evenly over the cheese topping and garnish with freshly chopped parsley for a burst of color and flavor.
Serve the grilled Portobello mushrooms warm as a side dish or with a simple salad for a delicious vegetarian main course.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
