Stuffed portobello from the BBQ
Portobello from the BBQ filled with vegetables.
Barbecued vegetables are incredibly delicious! Try this recipe for stuffed portobello mushrooms with bell pepper, tomato, red onion, and mozzarella. Delicious with a Moroccan twist.
Preparation
Clean the portobello mushrooms and cut off the stem.
Mix the olive oil with the World Spice Blend - Ras el Hanout to create a smooth marinade. Coat the portobello mushrooms both inside and out with the marinade.
Cut the mozzarella, bell pepper, tomatoes, and red onion into equal-sized pieces. Divide these among the 4 portobello mushrooms.
Light the barbecue. Place the portobello mushrooms over indirect heat on the barbecue, for example in an aluminum foil dish. Grill them for about 10 to 15 minutes, or until cooked through.
Ingredients
- 4 grote portobello‘s
- 3 el World Spice Blend - Ras el Hanout
- 1 bol mozzarella (koemelk)
- 1 gele paprika
- 2 tomaten
- 1 rode ui
- 5 el olijfolie
