Portobellos Stuffed with Fondue

• 1 fondue Chic! au gin by 1001 Fondues, 350 g (12 oz.)
• 4 whole portobello mushrooms
• 20 cherry tomatoes halved
• 45 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)

1. Preheat barbecue to medium.
2. Remove the stem of the portobellos. Using a spoon, remove the gills on the underside of the caps of the portobellos.
3. In a bowl, combine oil, tomatoes, olives, garlic and herbs. Season with salt and pepper.
4. Prepare the fondue according to package cooking instructions.
5. Spread the tomato mixture inside the cap of the mushrooms and pour a little fondue.
6. Place the mushrooms on a hot, oiled barbecue grill. Close the lid and cook for eight 8 to 10 minutes.
7. 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 200° C  (400°F).