INGREDIENTS

SERVINGS:

10

COOKING TIME: 20 min

  • Ingredients101

  • 10 Baby portabello mushroom without stems
  • 1 Shallot, sliced thin
  • 100 g Gruyere cheese
  • 125 ml Olive oil
  • 125 ml Canola oil
  • 8 Garlic cloves
  • 2 sprigs fresh rosemary, chopped fine
  • 2 sprigs fresh thyme, chopped fine
  • 2 tsp Ground black pepper
  • 0.5 tsp Kosher salt

Cheesy flavorful bite-sized mushroom treats that will make your mouth water. Great as energizing snacks, outdoor appetizers or as condiments for the barbecue.

Adam Dulye

PREPERATION AT HOME

Step 1

Remove the stems from the mushroom caps.

Step 2

Toss the caps in the marinade.

Step 3

Slice the shallot and reserve.

COOKING OUTSIDE

Step 1

Heat the Kuchoma grill to a medium heat,

Step 2

Place the mushroom caps bowl side up on the grill.

Step 3

Place the sliced shallot on the grill and cook until soft, about three minutes. Remove and reserve on the side.

Step 4

Cook until the mushroom liquor begins to fill the cap.

Step 5

Grate the tuyere cheese over each cap and close the lid to melt the cheese.

Step 6

Serve in a portion cup or on a Primus plate

Print

Cheesy flavorful bite-sized mushroom treats that will make your mouth water. Great as energizing snacks, outdoor appetizers or as condiments for the barbecue.

Adam Dulye
Print

INGREDIENTS

SERVINGS:

10

COOKING TIME: 20 min

  • Ingredients101

  • 10 Baby portabello mushroom without stems
  • 1 Shallot, sliced thin
  • 100 g Gruyere cheese
  • 125 ml Olive oil
  • 125 ml Canola oil
  • 8 Garlic cloves
  • 2 sprigs fresh rosemary, chopped fine
  • 2 sprigs fresh thyme, chopped fine
  • 2 tsp Ground black pepper
  • 0.5 tsp Kosher salt

Products used

Tupike Stove

249,95 €

CampFire Plate Stainless Steel

12,95 €

CampFire Cutlery Set

12,95 €

TIPS & TRICKS
Learn more about smart life-hacks when it comes to Primus and outdoor cooking