Stuffed Portobellos with Goat Cheese By Honing van Manuel

4 persons | Vegetables, Kamado | Vegetarian | Side dish, Appetizer

Prep time

This recipe is made in collaboration with Honing van Manuel

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 180 °C. For this recipe you are working with indirect heat. Place the heat shield and then the grate in the Kamado.

Cook time

• Clean the portobellos with a piece of kitchen paper. Do not rinse them (mushrooms absorb water quickly which affects their texture and flavour during cooking.) Remove the stalks with a twisting motion.
   
• Brush the inside of each portobello lightly with olive oil and season with salt and freshly ground pepper.
   
• In a bowl, mix the soft goat cheese with the finely chopped garlic, thyme leaves and the Hot Honey by Manuel. Stir until creamy and then add the roughly chopped walnuts.
   
• Fill each portobello generously with the goat cheese mixture and press down lightly with a spoon.
   
• Place the stuffed portobellos on the cast iron grate above the indirect zone. Close the Kamado and cook for 20 minutes at 180 °C until the cheese is melted and lightly golden.
  → Tip: add a small piece of cherry wood or apple wood for a subtle smoky flavour that pairs beautifully with the goat cheese.
   
• Remove the portobellos from the Kamado and leave to rest for a few minutes. Serve warm, optionally on a bed of fresh rocket and with an extra drizzle of Hot Honey by Manuel.