Vegetarian barbecue ideas: Portobello mushrooms with feta
Portobello mushrooms with sweet potatoes and feta
Ingredients
- 4 Portobello mushrooms
- 1 sweet potato
- 50-80 g Excess
- 6-8 tablespoons olive oil
- sea salt
- black pepper
Method · 25 min
- Prepare the grill for indirect medium to high heat (190-210 °C). Clean the mushrooms, remove the stems, and if necessary, gently scrape out the gills with a spoon to create enough space for the filling.
- Chop the mushroom pieces into small pieces and place them in a large bowl.
- Peel and coarsely grate the sweet potato. Crumble the feta cheese roughly with your fingers. Mix the sweet potato and cheese with the chopped mushroom pieces in a bowl, stir in 1–2 tablespoons of olive oil, and season the filling with sea salt and black pepper.
- Drizzle the mushrooms with the remaining olive oil and add the filling.
- Grill the stuffed Portobello mushrooms over indirect heat with the lid closed for 12–15 minutes.
- Season to taste with sea salt and freshly ground black pepper before serving.
This vegetarian barbecue recipe combines the savory taste of portobello mushrooms with the nutty flavor of sweet potatoes and the creamy texture of feta cheese.
Portobello mushrooms
Tip: The filling can be varied, e.g. with grated potatoes, root vegetables or beets. Cheese options include Cheddar, Emmental, Camembert, Brie and others.
