Indulge in the delightful world of plant-based barbecue cuisine with our mouthwatering creation: Portobello Mushrooms Stuffed with Caramelized Onions, Fresh Spinach, and Creamy Vegan Goat Cheese. This sensational dish combines the smoky, charred goodness of the grill with the rich, savory flavours of earthy Portobello mushrooms. Whether you’re a committed vegan or simply seeking a scrumptious twist on traditional BBQ fare, this savory, satisfying dish will tantalize your taste buds and leave you craving more.

Are you going to prepare this dish? Let us know how the end result was!
TAG #notjustbbq in your social media. Then we will share it with all barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

4 portobello’s
1 shallot
125 grams of soft goat cheese
Vegetable oil
250 grams of fresh spinach
2 cloves of garlic
40 grams of pine nut
Not Just BBQ Garlic Grinder
Not Just BBQ Salt & Pepper Shaker

Necessities

Kamado barbecue
Coals, Not Just BBQ Firestarters
Not Just BBQ Butcherpaper
Cutting board
Wok pan
Small low pan or aluminium dishes
Dish
Possibly a colander

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe steps:

1. Preheat the grill to 200 degrees.

2. Remove the stem from the portobello. Clean it with paper towels.

3. Brush the portobellos all over with olive oil and season with the Salt & Pepper Shaker. Place them in a cast iron low pan, aluminum containers or make a bowl out of aluminum foil.

4. Peel and chop the shallot and finely chop the garlic. Fry this in some olive oil in a large pan.

5. Add the spinach little by little and continue until everything is wilted. Season with Garlic Grinder. Drain the spinach well, use a colander if necessary.

6. Mix the spinach with the goat cheese. Fill the portobellos with the spinach mixture. Garnish the stuffed portobello mushrooms with the pine nuts.

7. Bake the portobello mushrooms for 15 minutes until golden brown.

Serve immediately nice and warm, garnish with fresh spinach and tomato wedges. For extra spice, drizzle a little of one of the 5 chili sauce flavors from the HOT Chilli Challenge over the portobello.

YOU CAN’T GO WRONG. BE THE MASTER.