GRILLED STUFFED PORTOBELLO MUSHROOMSWe love to grill up these tasty mega-mushrooms and serve them as a light first course to a dinner. But you can also cut them into small wedges like a pizza after they’re grilled and serve them as finger foods while the steaks are cooking!


Serves 8-10 as finger food.

⅔ cup Fredericksburg Farms Old San Antonio Tomatillo Salsa
1½ cups shredded Mozzarella cheese
⅓ cup olive oil
2 tablespoons Fredericksburg Farms Lone Star Roasted Garlic & Chive Dip mix
1 tablespoon minced cilantro
1 teaspoon fresh lime juice
4 small-to-medium portabello mushrooms, about 3-4 inches in diameter, stems removed
Sea salt or kosher salt and freshly ground black pepper


Preheat gas grill to medium heat or preheat broiler and position oven rack six inches below heat source. Combine the Old San Antonio Tomatillo Salsa and mozzarella cheese in a bowl; toss to blend well. Set aside.

In a separate bowl combine the olive oil, Lone Star Roasted Garlic & Chive Dip mix, minced cilantro, and lime juice; set aside. Using a spoon, scrape the brown gills out of the bottom side of the mushrooms. Liberally brush the mushrooms all over with the olive oil mixture. Season to taste with salt and pepper. Place the mushrooms on the grill or under the broiler, stem side down. Grill for 5 minutes, turning once. 

Remove mushrooms from grill and stuff each one with a portion of the cheese mixture. Return to grill or broiler, stuffing side up, cover the grill, and grill for 3-4 minutes longer, or until the cheese melts. Cut each mushroom into 6 wedges and arrange on a serving platter. Serve hot.