Cooking with Fire Episode 32: Chèvre Stuffed Portobellos
Pitmaster Josh Cary and Chef Tom Jackson cook up some Chèvre Stuffed Portobellos inspired by the 2007 animated classic Ratatouille and talk about the Limburger Cheese War.
Chèvre Stuffed Portobellos
- 2 (5” diameter) portabello mushrooms
- 4 oz chevre goat cheese
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- salt and pepper
- olive oil
Preheat your charcoal grill for high heat (400ºF) indirect grilling.
Remove the stems from the mushrooms. Scoop out the gills with a spoon, hollowing out a bowl shape. Rub a thin layer of olive oil on the surface of the mushroom. Season with salt and pepper.
Mix the cheese, garlic, thyme and rosemary. Season with salt and pepper. Divide in half and place each half in the mushroom “bowl.”
Place the mushrooms on the grill. Grill for about 20 minutes, until the mushroom is softened.