Mediterranean Portobello mushrooms

Mediterranean Portobello mushrooms

Total: 45 Min. | Active: 20 Min.
vegan, gluten-free
Nutritional value / person: 271 kcal
, Fat: 18 g
, Carbohydrate: 6 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vegetable filling

8 portobello mushrooms (approx. 800 g)
1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 yellow pepper, cut into cubes
1 courgette, cut into cubes
1 tomato, cut into cubes
4 sprigs marjoram, leaves torn off
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

2 tbsp oil
150 g Brie, cut into pieces
3 sprigs marjoram, leaves torn off
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How it's done

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Vegetable filling

Carefully remove the mushroom stalks, chop finely. Set aside the mushrooms. Heat the oil in a pan. Sauté the shallot and garlic, add the mushroom stalks, cook briefly. Add the pepper, courgette, tomato and marjoram, cook for approx. 3 mins., season. Cover and simmer over a low heat for approx. 15 mins.

Charcoal/gas/electric grill

Brush the reserved mushrooms with oil, place on the grill (with the open side facing down). With the lid down, grill the mushrooms over/on a medium heat (approx. 200°C) for approx. 2 mins. Remove the mushrooms from the grill. Spoon the filling into the mushrooms, top with the cheese. With the lid down, grill for a further 8 mins. Garnish with marjoram.

Good to know
Serve with: Salad, tabbouleh.

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