Portabella Mushrooms Filled With Almonds and Dry Tomatoes

• 4 large portabella mushrooms (1 lb)
• 2 tablespoons vegetable oil
• 1 cup gouda cheese or 1 cup gruyere, grated
• 12 cup fresh breadcrumb, crumbled
• 14 cup fresh parsley, chopped
• 14 cup almonds, toasted, chopped
• 14 cup sun-dried tomato packed in oil, drained and chopped
• 2 tablespoons chives or 2 tablespoons green onions, finely chopped
• 14 teaspoon fresh black pepper

1. Remove the stems from the mushrooms (keep them for a future use) Brush the top of the mushrooms with the oil.
2. In a bowl, mix remaining ingredients and set aside.
3. Set the barbecue to medium-high heat.
4. Put the mushrooms, top side up on an oiled grill.
5. Close the cover and cook for about 4 minutes or until mushrooms begin to release their juice.
6. Flip the mushrooms and filled them with the cheese mixture you set aside.
7. Close the cover and keep cooking for about 4 minutes or until cheese has melted and mushrooms are tender.

portabella mushrooms, vegetable oil, gouda cheese, fresh breadcrumb, fresh parsley, almonds, tomato, chives, fresh black pepper

Taken from www.food.com/recipe/portabella-mushrooms-filled-with-almonds-and-dry-tomatoes-307061 (may not work)