GRILLED STUFFED PORTOBELLO MUSHROOMS *************************
INGREDIENTS
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1 Napoleon® Grill Topper
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8 large Portobello mushrooms, stems removed
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and excess grit and dirt brushed
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off. Soaked in hot water for 30 minutes.
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Portobello Mushroom Marinade
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¼ cup, 60 mL olive oil
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¼ cup, 60 mL apple cider vinegar
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1 tbsp., 15 mL Napoleon® Country Herb Spice
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1 cup, 250 mL Napoleon®
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Fire Roasted Garlic Sauce
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½ cup, 125 mL bread crumbs
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½ cup, 125 mL grated parmesan cheese
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1 tbsp., 15 mL Napoleon® Country Herb Spice
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Portobello Mushroom Stuffing
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2 cups, 500 mL shredded roast chicken
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1 small red onion, peeled and sliced
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into ½ ” rings
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2 sweet peppers, cut in half, stem and
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seeds removed
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1½ cups, 375 mL shredded mozzarella cheese
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½ cup, 125 mL softened cream cheese
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1 cup, 60 mL Napoleon®
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Fire Roasted Garlic Sauce
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1 tbsp., 15 mL apple cider vinegar
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1 tbsp., 15 mL chopped fresh sage
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to taste, salt and ground black pepper
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