A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Gouda and Caramelized Onion Stuffed Portobellos

Gouda and Caramelized Onion Stuffed Portobellos

Here’s the backstory:  I’m trying to do a lower carb diet, and I got to craving one of my favorite grilled cheese sandwiches—roasted mushrooms, caramelized onions, and Gouda cheese.

I wanted the flavors, but not the bread.

My first thought was to do caramelized onions and Gouda omelets, and probably mushrooms too, then I thought, stuff a mushroom with the cheese and onions!

I know those onions don’t look pretty—but trust me, they were tasty. I make big batches and freeze them in half cup portions.  This batch was made from red onions, and they don’t look attractive when thawed.  It gets better though.

First I put a teaspoon of Gourmet Gardens garlic paste into a tablespoon of olive oil, whisked it together, and set it aside.  Then I scraped the gills out of two portobello mushroom caps (because I don’t like the gills).  I brushed the garlic oil over the caps and put them under the broiler for 4 minutes.

It turned out I didn’t have a block of Gouda in my fridge (I usually do) so I had to cube up some snack size packages of the cheese.  Sometimes you just have to make do.  Ideally I would have just grated some Gouda.

I decided to mix together the cheese and onions rather than layering the cheese and onions in the mushrooms.

After taking the mushrooms out of the oven I turned them over and brushed the remaining garlic oil over the inside of the mushrooms.

And stuffed with the cheese and onion mixture.

Back into the oven to broil for five minutes.  The onions look better now!

These were so good!  I only ate one with dinner that night, and a fast trip in the microwave the next morning and the second one was just as delicious the second time around.

Gouda and Caramelized Onion Stuffed Portobellos 

2 Portobello mushrooms

1-2 Tablespoons olive oil

1 tsp minced garlic or garlic paste

1/4 cup shredded Gouda cheese

1/4 cup Caramelized onions

Whisk the garlic into the olive oil and set aside.  Adjust an oven rack underneath the broiler and set the broiler to preheat.

Clean the mushroom caps by gently wiping with a paper towel, and use a spoon to gently scrape out the gills.  Slice any stem as close to the cap as possible.

Place the mushrooms in an oven proof dish, cap side up.  Brush with the garlic oil.  Place underneath the broiler for 4 minutes.

Mix the grated cheese and onions together.

Take out the mushrooms and turn over so the gill side is up.  Brush with remaining garlic oil and scoop in the cheese mixture.  Broil for another five minutes.



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