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Grilled Portobello Mushrooms with Gorgonzola Cheese and Fresh Rosemary

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4 Portobello mushrooms
Olive Oil
1 cup gorgonzola cheese
Sprig of fresh rosemary
Salt and pepper

Prepare a charcoal or gas grill for direct grilling over high heat.

Put the portobello mushroom caps on a platter and brush both sides with olive oil.

Grill the caps, top side down, directly over high heat until liquid forms in the gills and the top is grill marked., 2-4 minutes.

Turn over, emptying any liquid into the fire. if flare ups occur, move the mushrooms to a cooler part of the grill. 

Grill for 1-2 minutes longer, and turn again.

Spoon 1/8 -1/4 cup gorgonzola cheese into each mushroom (amount varies according to size of mushroom -the bigger the mushroom the more cheese!) and add a few leaves  of fresh crushed rosemary and drizzle with more olive oil.

Cook for 1-2 minutes longer. 

Transfer to platter and season with salt and pepper.

These can be served just as they are or on a grilled hamburger bun!