Tomato, Artichoke, and Asiago Stuffed Portobello Mushroom Recipe - This West Coast Mommy
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Tomato, Artichoke, and Asiago Stuffed Portobello Mushroom Recipe

Not to rush things, but can you believe the August long weekend is already here? That means the summer is half over. Blink again and the kids will all be back in school!

This summer we’ve been enjoying all the backyard barbecues we can, storing up the sunshine for the rest of the year, so of course we kicked off the long weekend with my amazing marinated steaks and some sides. I mean, it’s pretty much mandatory to have a barbecue for August long, isn’t it?

Summer Fresh dips & local produce make a delicious stuffing for grilled portobello mushrooms.

We’ve been enjoying our fair share of Summer Fresh dips and hummus with raw veggie sticks this summer, but they’re not just for dipping! With a little help from Summer Fresh, I was inspired to make something special for our barbecue today: these stuffed portobello mushrooms! I stuffed them with Artichoke & Asiago dip, kicked up with some local heirloom tomatoes and sweet onions, plus a splash of balsamic vinegar. They were so easy to make, and no word of a lie the best stuffed mushrooms I’ve ever had. We’ll be making these again for sure!

Tomato, Artichoke & Asiago Stuffed Portobello Mushrooms - made with local heirloom tomatoes and sweet onions. You won't believe how good these are!

Tomato, Artichoke, & Asiago Stuffed Portobello Mushrooms
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Ingredients
  1. 4 portobello mushrooms
  2. 2 tablespoons olive oil
  3. 1/2 cup Summer Fresh Artichoke & Asiago Dip
  4. 1/2 cup + 2 tablespoons diced tomatoes, divided
  5. 1 tablespoon minced sweet onion
  6. 1/2 teaspoon balsamic vinegar
  7. fresh ground black pepper to taste
  8. 2 tablespoons shredded cheddar cheese
  9. 2 tablespoons diced tomatoes
Instructions
  1. Remove and discard stem and gills. Clean mushrooms with damp cloth.
  2. Brush olive oil across inside and outside of mushrooms.
  3. Add Summer Fresh Artichoke & Asiago dip, 1/2 cup diced tomatoes, sweet onion, balsamic vinegar, and pepper to small bowl and mix until well-blended.
  4. Grill mushrooms over medium-high heat about 3 minutes per side until softened. Remove from grill.
  5. Add one quarter of the tomato and dip stuffing mixture to each mushroom and sprinkle with one quarter of the shredded cheese.
  6. Return to grill and cook about 5 minutes more until filling is hot and cheese is melted.
  7. Garnish with a sprinkling of diced tomatoes (or Summer Fresh Bruschetta Dip) if desired.
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What else goes with steak? Potatoes! I threw together these simple bruschetta potato wedges to go with our steak and stuffed mushrooms. All you need is some McCain’s Sea Salt crinkle cut wedges baked according to the instructions, tossed with a dash of chipotle chili powder and garlic powder, and served with Summer Fresh Bruschetta Dip. Yum!

Bruschetta Potato Wedges

We snacked on these wedges while we relaxed in the backyard cooking our steaks and watching the kids play. (Excuse the yellow grass, we’re under drought conditions here in the Lower Mainland.) What a great start to the long weekend! How about you? What are your plans this weekend?

Learn more about Summer Fresh dips, hummus, and sauces on the Summer Fresh site and find more delicious BBQ recipe ideas. Connect on Facebook, Twitter, or Instagram.

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