Stuffed portobello with BBQ cream cheese

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Delicious vegetarian recipe of portobello mushrooms filled with cream cheese, bell pepper and a crunch of pine nuts




Cut the stems from the portobello and chop finely. Cut the bell pepper into small cubes and fry them together with the finely chopped garlic and the stem pieces for 3 minutes in a frying pan. Season with a little salt and pepper.
Mix the bell pepper mixture with the cream cheese and fill the portobello mushrooms with it. Sprinkle with some pine nuts and some grated Parmesan cheese. Place them on a piece of aluminum foil or in an aluminum tray on the BBQ or put them in an oven dish in the oven at 200 degrees.

If possible, close the lid of the BBQ, then the cheese will melt extra quickly. Bake the portobello for about 10 -12 minutes on the BBQ or in the oven.

Source: Leukerecepten by leukerecepten-nl.
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