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