Mushroom season! And portobellos are basically little cups waiting to be filled. With creamy goat cheese, crunchy walnuts, thyme and a drizzle of honey, they become a vegetarian dish on the BBQ that even meat-eaters will secretly go back for seconds of. - Lobke
Why portobellos work so well on the BBQ
Portobellos are large and firm, with a meaty bite. On the BBQ they lose some moisture and become rich and savoury in flavour. Because the cap acts like a little cup, you can fill it without anything falling into the coals. It's even easier in a cast-iron pan.
Let's get started!
- Twist the stems out of the portobellos and chop them finely. Wipe the caps clean with kitchen paper. Don't wash them, or they'll become spongy.
- Sauté the shallot, garlic and chopped stems for 3 minutes in a little oil. Let it cool.
- Mix the goat cheese with the sautéed mushrooms, half of the walnuts, the thyme and pepper.
- Heat the BBQ for indirect cooking at around 180°C.
- Brush the outside of the caps with oil and fill them with the goat cheese mixture.
- Place them in the skillet or directly on the indirect side of the grill. Close the lid and cook for 15 to 20 minutes, until the cheese is soft and the mushrooms are cooked.
- Sprinkle the remaining walnuts over the top, drizzle with some honey and serve with rocket.
Tip
Toast the walnuts dry in the pan for a moment before using them. It only takes two minutes and makes them much tastier.
Storage and leftovers
Filled portobellos keep well covered in the fridge for 2 days. Reheat them in the oven or eat them cold in a wrap with rocket.
View the tools