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Fiddlehead and Portobello Mushroom Melts
These succulent, fiddlehead-stuffed mushrooms are barbecued until tender and smothered in melted cheese.
Course: Appetizer
Servings: 4 Mushroom Melts
Author: Cristina
  • 4 Portobello mushrooms
  • 1/2 lb . fiddleheads (boiled, drained and dried)
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 4 slices havarti cheese
  1. Stuff the portobello mushrooms with the fiddleheads (3-4 each should do).
  2. Drizzle with the olive oil and minced garlic.
  3. Place a slice of havarti cheese over each mushroom.
  4. Heat the grill to 350°
  5. Place the stuffed mushrooms directly on the grill, or in tin foil.
  6. Close the lid and grill for about 15 minutes, until the mushroom is tender and the cheese has completely melted.