Or preheat your grill to medium heat. Toss the mushrooms in a glass or stainless steel bowl with all the ingredients. Using a small roasting pan roast approximately 10 minutes or grill about 4 minutes on each sides. Remove the thyme sprigs and reserve mushrooms in a warm place.
In a glass bowl mix the cheeses, sundried tomatoes, garlic and chives. Fill each mushrooms with the cheese mixture and bake at 350° for about 5 minutes or until the mushroom are warm.
Top each Mushroom with the Arugula Salad
Gill removed*The gills are removed because they will color whatever you’re cooking with quite a strong dark gray color, you can scrape them off with a spoon.
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Stuffed Portobello Mushroom with Arugula Salad https://chefjeanpierre.com/recipes/stuffed-portobello-mushroom-with-arugula-salad/ June 30, 2020