Grilled Stuffed Portobello

This is a really nice vegetarian side dish.
Big, beautiful portobello mushrooms stuffed with cheese and Pimientos de Padrón

Fits on any grill tray.

You will need:

• Portobello mushrooms
• Philadelphia cream cheese
• Grated aged cheddar
• Pimientos de Padrón (or other chili)
• Parsley

Here is how:

• Set up your grill for indirect heat and about 150–175 degrees Celsius
• Remove the stem from the mushroom
• Finely chop the parsley and the Pimientos de Padrón
• Mix together the cream cheese, grated cheddar, chili and parsley
  Make sure to use a somewhat larger share of cheddar than cream cheese
• Fill the portobello with the mixture
• Grill indirectly for about 30 minutes or until the cheese has a nice surface
  and the portobello has shrunk a little and released liquid
• Serve as a side dish to any grilled main.