You will need:
500 g larger fresh mushrooms;
180 g garlic curd cheese;
2 tbsp olive oil;
2 tbsp roasted sunflower seeds.
Preparation:
Clean the mushrooms with a damp cloth or sponge. Scoop out and chop the mushroom stems. Brush the mushroom caps with oil and stuff with a pinch of sunflower seeds, the chopped mushroom stems and the garlic curd cheese. Garnish with leek rings, parsley or other herbs.
Grill on the grill grate for 10–15 min, until juices begin to release from the stuffed mushroom.
Tip: the bottom of the stuffed mushrooms won't burn if you use thinner, more widely-spaced grill grates.
Grill on the grill grate for 10–15 min, until juices begin to release from the stuffed mushroom.
Tip: the bottom of the stuffed mushrooms won't burn if you use thinner, more widely-spaced grill grates.