Grilled and Stuffed Portobello Mushrooms with Minced Meat and Tomato
1 tablespoons olive oil
300g minced meat
1 clove garlic, minced
1 cup chopped tomatoes
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
salt, for seasoning
1/2 teaspoon freshly ground black pepper, for seasoning
6 large portobello mushrooms, stems removed
Place a grill pan over medium-high heat.
In a large skillet, heat 1 tablespoons of oil over medium-high heat. Add the meat and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the thyme, oregano, chopped tomatoes, salt and pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with oil and season with salt and pepper.
Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the meat mixture and top with your favourite cheese - I'm using smoked cheddar.
Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.