Mangez Québec

Tomato-stuffed grilled mushrooms



  • 60 ml (1/4 cup) olive oil
  • 15 ml (1 tbsp.) balsamic vinegar
  • clove garlic, peeled and minced
  • 15 ml (1 tbsp.) fresh oregano, minced
  • Salt and freshly ground pepper
  • 8 large mushrooms


  • 125 ml (1/2 cup) cherry tomatoes, halved
  • 60 ml (1/4 cup) Bocconcini cheese, cubed
  • 10 ml (2 tsp.) fresh basil, chopped
  • 1 scallion, minced
  • Salt and freshly ground pepper


  1. Mix olive oil, vinegar, garlic and oregano in a small bowl. Season to taste. Set aside. Remove mushroom stems and set aside to use later. Brush and clean mushroom caps if necessary. Brush both sides with the oil mixture. Barbecue over medium heat for 2 to 3 minutes on both sides or until mushroom caps are tender and golden.
  2. Meanwhile, mix stuffing ingredients with the rest of the oil mixture in another bowl. Season to taste. Stuff grilled mushrooms and serve as a side dish, appetizer or hors d'œuvres.
MENU Plaisirs maraîchers - 2005

produits utilisés

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