Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Ham and Herb Stuffed Portabella Mushrooms 06 Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Delicious Ham and Herb Stuffed Portabella Mushrooms Grilled on the Island Grillstone!

Note: The original recipe makes 8.

I am only making two but here is the full ingredient list, adjust as needed..

How to Make Ham and Herb Stuffed Portabella Mushrooms

Ham and Herb Stuffed Portabella Mushrooms 01 Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Ingredients

8 large Portabella mushrooms

3 green onions

5oz cooked ham, finely chopped

3/4 cup bread crumbs

2 tbs finely grated Parmesan cheese

1 tbs chopped fresh parsley

2 tsp chopped fresh oregano

2 tbs olive oil

Salt

Pepper

Ham and Herb Stuffed Portabella Mushrooms 03 Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Remove the stalks from the mushrooms and finely chop them.

Mix the mushroom stalks with the green onion, ham, Parmesan, parsley and oregano.

Season with salt and pepper and add a little water to bring the mixture together.

Ham and Herb Stuffed Portabella Mushrooms 04 Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Divide the mixture among the mushroom caps and brush lightly with the olive oil

Ham and Herb Stuffed Portabella Mushrooms 05 Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe

Preheat your grill (with the Island Grillstone) for 15 minutes at 425° F

Cook filling side up for about 3 minutes.

Cover loosely with a large sheet of aluminum foil and steam for another 5 minutes.

Note: Serve as a main dish with bread or as a side dish with BBQ’d meats. For vegetarian mushrooms, use feta cheese instead of ham.

Ham and Herb Stuffed Portabella Mushrooms
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Serves: 8
Delicious Ham and Herb Stuffed Portabella Mushrooms Grilled on the Island Grillstone!
Ingredients
  • 8 large Portabella mushrooms
  • 3 green onions
  • 5oz cooked ham, finely chopped
  • ¾ cup bread crumbs
  • 2 tbs finely grated Parmesan cheese
  • 1 tbs chopped fresh parsley
  • 2 tsp chopped fresh oregano
  • 2 tbs olive oil
  • Salt
  • Pepper
Instructions
  1. Remove the stalks from the mushrooms and finely chop them.
  2. Mix the mushroom stalks with the green onion, ham, Parmesan, parsley and oregano.
  3. Season with salt and pepper and add a little water to bring the mixture together.
  4. Divide the mixture among the mushroom caps and brush lightly with the olive oil -
  5. Preheat your grill (with the Island Grillstone) for 15 minutes at 425° F
  6. Cook filling side up for about 3 minutes.
  7. Cover loosely with a large sheet of aluminum foil and steam for another 5 minutes.
Serving size: 1 Calories: 98 Carbohydrates: 6 g Fiber: 1 g Protein: 7 g Cholesterol: 10 mg
Notes
Note: Serve as a main dish with bread or as a side dish with BBQ’d meats. For vegetarian mushrooms, use feta cheese instead of ham.

Recipe courtesy of “The Complete Barbecue Cookbook”



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