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Parmesan Stuffed Portobello mushrooms


  • 4 Portobello mushrooms
  • 1 shallot, finely diced
  • 2 garlic cloves, crushed
  • 200g cream cheese
  • 35g breadcrumbs, such as Panko
  • 70g Parmesan cheese, finely grated
  • 4 large sun-dried tomatoes from a jar, sliced
  • 70g grated cheese
  • Tsp fresh parsley, chopped
  • Salt and pepper
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    Pre-heat the BBQ over a medium heat for 4/5 minutes, with the lid on.

    Meanwhile using a teaspoon gently scrape out the gills of the mushrooms. Finely dice the mushroom stems and fry in a small pan or a Cadac Tapas Dish, along with the garlic and shallot for 2-3 minutes until softened.

    In a bowl, combine the mushroom stem mix with the cream cheese, Parmesan, sun-dried tomatoes, breadcrumbs, parsley and a pinch of salt and pepper.

    Divide the mix equally between the mushrooms and place on the BBQ Grid or in the Cadac Tapas Dishes.

    Cook with the lid on for around 15 minutes. Add the grated cheese to the top, then replace the lid and bake for a further 5/8 minutes until golden.

    Serve immediately.