INGREDIENTS

SERVINGS:

4

COOKING TIME: 10 min

  • 111

  • 18 Baby portabello mushroom without stems
  • 8 Slice Sourdough bread
  • 1 Celery stalks
  • 0.5 Onion
  • 1 tsp Thyme
  • Salt & pepper
  • 1 Egg
  • 1.3 dl Vegetable stock
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 4 tbsp Gryere cheese

These savory bite-sized mushrooms filled with a savory stuffing and topped with gruyere cheese are a great intro to any meal or a perfect side dish. No matter where or when you choose to eat them, be aware that it's hard to eat just one!

Adam Dulye

PREPERATION AT HOME

Step 1

In a medium saute pan over medium heat add the butter and once melted add the celery and onion and cook until the onion is translucent about 2 minutes.

Step 2

Season with salt, black pepper and thyme.

Step 3

Add the stock and bring to a simmer.

Step 4

Turn off the heat and add the toasted sourdough bread. Stir to combine.

Step 5

Add the egg and mix well.

Step 6

Brush the mushrooms with the olive oil and season with salt and pepper.

Step 7

Pack each mushroom with stuffing and top with gruyere cheese.

COOKING OUTSIDE

Step 1

Bring a grill to medium heat and place the mushrooms on the grill cap side down.

Step 2

Rotate throughout cooking about every two to three minutes until heated through.

Print

These savory bite-sized mushrooms filled with a savory stuffing and topped with gruyere cheese are a great intro to any meal or a perfect side dish. No matter where or when you choose to eat them, be aware that it's hard to eat just one!

Adam Dulye
Print

INGREDIENTS

SERVINGS:

4

COOKING TIME: 10 min

  • 111

  • 18 Baby portabello mushroom without stems
  • 8 Slice Sourdough bread
  • 1 Celery stalks
  • 0.5 Onion
  • 1 tsp Thyme
  • Salt & pepper
  • 1 Egg
  • 1.3 dl Vegetable stock
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 4 tbsp Gryere cheese

Products used

Tupike Stove

249,95 €

CampFire Plate Stainless Steel

12,95 €

LiTech Frying Pan

39,95 €

TIPS & TRICKS
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