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Portobellos stuffed with British Fondue

Mushrooms and cheese fondue are perfect pairing. Here’s a barbecue recipe featuring portobellos and British Fondue.
15 min
8 min
  • British Fondue
  • 4 whole portobello mushrooms
  • 20 cherry tomatoes halved
  • 44 mL (3 tablespoons) chopped black olives
  • 10 mL (2 teaspoons) olive oil
  • 10 mL (2 teaspoons) chopped garlic
  • 45 mL (3 tablespoons) chopped parsley
  • 45 mL (3 tablespoons) minced basil
  • Salt and pepper (to taste)
  • Preheat barbecue to medium.
  • Remove the stem of the portobellos. Using a spoon, remove the gills on the underside of the caps of the portobellos.
  • In a bowl, combine oil, tomatoes, olives, garlic and herbs. Season with salt and pepper.
  • Prepare the British Fondue as directed.
  • Spread the tomato mixture inside the cap of the mushrooms and pour a little fondue.
  • Place the mushrooms on a hot, oiled barbecue grill. Close the lid and cook for eight (8) to ten (10) minutes.
  • Just before serving, pour the cheese fondue over the portobellos.

This recipe is a perfect starter, accompaniment or side dish. Serve to your guests or enjoy with your family. Just imagine yourself on a sun-drenched rooftop terrace, way op the mountains, enjoying this dish with a delicious glass of wine. A timeless moment!

*In the oven: Bake portobellos for approximately 20 minutes at 400°F.

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La British
La British

La fondue La British est goûteuse. Les arômes à la fois torréfiés et fruités de cette fondue offrent un réconfort parfait. Cette deuxième fondue avec les bières de la microbrasserie À la Fût est concoctée avec la bière brune British.

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