{"id":23532,"date":"2018-04-06T13:44:36","date_gmt":"2018-04-06T20:44:36","guid":{"rendered":"https:\/\/cooking-outdoors.com\/?p=23532"},"modified":"2018-04-06T13:44:36","modified_gmt":"2018-04-06T20:44:36","slug":"grilled-baja-style-cheese-topped-portobello-mushrooms","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilled-baja-style-cheese-topped-portobello-mushrooms\/","title":{"rendered":"Grilled Baja Style Cheese-Topped Portobello Mushrooms"},"content":{"rendered":"<p><span style=\"color: #000000;\">Grilled Baja Style Cheese-Topped Portobello Mushrooms recipe is my recreation of a small plate I enjoyed\u00a0on another great visit to Baja California Mexico. I enjoyed the great pleasure of visiting Cava de Marcelo Wine & Cheesemaker located in the Valle de Guadalupe\u00a0Mexico. They served\u00a0us small-plate and wine, where I just devoured these delicious\u00a0Cheese Topped Portobello Mushrooms. They grilled theirs over a wood fire and topped the Cheese-Topped Portobello Mushrooms\u00a0Ramonelli\u00a0Queso. Of course, I bought a wedge of Ramonelli\u00a0Queso to bring across the border with me so I can make this re-creation of their small-plate, minus the wine, sadly.<\/span><\/p>\n<p><span style=\"color: #000000;\">You don't need Ramonelli Queso for this recipe, though I highly recommend that you make the trip and visit Cava de Marcelo, you can use any Queso Fresco (a creamy, soft, and mild unaged white cheese) you find.<\/span><\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/gVTpJpi6ZV8?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p><span style=\"color: #000000;\">Additions that would work well with this recipe include\u00a0<\/span><span style=\"color: #000000;\">Ground sausage and\/or\u00a0<\/span><span style=\"color: #000000;\">Chorizo.<\/span><\/p>\n<p><span style=\"color: #000000;\">Check out my Travel Blog &#8220;Never to Old to Travel&#8221;:<\/span> <a href=\"https:\/\/www.nevertooldtotravel.com\" target=\"_blank\" rel=\"noopener\">https:\/\/www.nevertooldtotravel.com<\/a><\/p>\n<p><span style=\"color: #000000;\">Check out my Food Travel Page:<\/span> <a href=\"http:\/\/www.traveling4food.com\" target=\"_blank\" rel=\"noopener\">http:\/\/www.traveling4food.com<\/a><\/p>\n<p><span style=\"color: #000000;\">Visit Cava de Marcelo: <a href=\"https:\/\/www.facebook.com\/www.Lacavademarcelo.com.mx\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.facebook.com\/www.Lacavademarcelo.com.mx\/<\/a><\/span><\/p>\n<p><span style=\"color: #000000;\">Video editing by &#8220;Kaydrah Communications&#8221; <\/span><br \/>\n<span style=\"color: #000000;\">For more information Contact Dan @ <a href=\"mailto:Kaydrah101@gmail.com\" target=\"_blank\" rel=\"noopener\">Kaydrah101@gmail.com<\/a><\/span><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Baja-Style-Cheese-Topped-Portobello-Mushrooms.jpg\" \/>\n<div class=\"item ERName\">Grilled Baja Style Cheese-Topped Portobello Mushrooms<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Grilling<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Vegetarian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Gary House<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">2<\/span><\/div>\n<div class=\"ERSummary summary\">Just back from another trip to Baja California Mexico where I was treated to this wonderful Grilled Baja Style Cheese Topped Portobello Mushrooms small plate, which I have re-created in this version of the recipe.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">2 Portobello mushrooms, stem and ribs removed<\/li>\n<li class=\"ingredient\">salt and pepper<\/li>\n<li class=\"ingredient\">3 tbsp minced onion<\/li>\n<li class=\"ingredient\">4 garlic cloves, minced<\/li>\n<li class=\"ingredient\">2 cups spinach leaves, stems removed<\/li>\n<li class=\"ingredient\">1 cup Ramonelli Queso, shredded (or similar Queso Fresco)<\/li>\n<li class=\"ingredient\">Olive oil<\/li>\n<li class=\"ingredient\">Optional:<\/li>\n<li class=\"ingredient\">4 Fresh Basil leaves, chiffonade<\/li>\n<li class=\"ingredient\">Roma Tomato, thick sliced<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Pre-heat grill.<\/li>\n<li class=\"instruction\">In a skillet, saut\u00e9 onion in a drizzle of olive oil until translucent.<\/li>\n<li class=\"instruction\">Add garlic to saut\u00e9.<\/li>\n<li class=\"instruction\">When you can smell the garlic, add the spinach leaves to wilt.<\/li>\n<li class=\"instruction\">Add a pinch or two of salt & pepper.<\/li>\n<li class=\"instruction\">Optional: Add 1\/4 of Basil leaves.<\/li>\n<li class=\"instruction\">Remove skillet from heat just before spinach is fully wilted.<\/li>\n<li class=\"instruction\">Set grill for two zone grilling.<\/li>\n<li class=\"instruction\">Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.<\/li>\n<li class=\"instruction\">Cook for three minutes and then flip over.<\/li>\n<li class=\"instruction\">Add half of the spinach mixture to each Portabello mushroom cap.<\/li>\n<li class=\"instruction\">Grill for an additional 5 minutes until Portabello mushroom is tender.<\/li>\n<li class=\"instruction\">Remove to cool side of grill and top each Portabello mushroom cap with Queso.<\/li>\n<li class=\"instruction\">Cover with grill lid to melt the cheese &#8211; time will vary.<\/li>\n<li class=\"instruction\">Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.<\/li>\n<li class=\"instruction\">Grill on each side for three minutes.<\/li>\n<li class=\"instruction\">When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3229<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grilled Baja Style Cheese-Topped Portobello Mushrooms recipe is my recreation of a small plate I enjoyed\u00a0on another great visit to Baja California Mexico. I enjoyed the great pleasure of visiting Cava de Marcelo Wine &#038; Cheesemaker located in the Valle de Guadalupe\u00a0Mexico. They served\u00a0us small-plate and wine, where I just devoured these delicious\u00a0Cheese Topped Portobello [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23535,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,5228,286,499],"tags":[2542,5737,5735,5738,3327,5736,5741,3324,5740,5739],"class_list":["post-23532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grilling-recipes-tips-and-techniques","category-traveling-4-food","category-cooking-outdoors-vegetable-recipes-tips-and-techniques","category-how-to-videos","tag-barbecue-side-dish","tag-casa-de-marcelo","tag-cheese-topped-portobello-mushrooms","tag-grilled-baja-style-cheese-topped-portobello-mushrooms-recipe","tag-grilled-portabella-mushroom-recipe","tag-grilled-portobello-mushrooms","tag-party-recipe-idea","tag-portobello-mushroom-recipe","tag-side-dish-recipe","tag-small-plate-recipe","course-grilling-2","cuisine-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grilled Baja Style Cheese-Topped Portobello Mushrooms - Cooking Outdoors<\/title>\n<meta name=\"description\" content=\"Grilled Baja Style Cheese-Topped Portobello Mushrooms is my re-creation of a small plate served at the Cava de Marcelo in the Valle de Guadalupe Baja California Mexico. 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Note: The original recipe makes 8. I am only making two but here is the full ingredient list, adjust as needed.. How to Make Ham and Herb Stuffed\u2026","rel":"","context":"In &quot;Recipes&quot;","block_context":{"text":"Recipes","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Ham and Herb Stuffed Portabella Mushrooms on the Grill Recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Ham-and-Herb-Stuffed-Portabella-Mushrooms_06.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Ham-and-Herb-Stuffed-Portabella-Mushrooms_06.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Ham-and-Herb-Stuffed-Portabella-Mushrooms_06.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Ham-and-Herb-Stuffed-Portabella-Mushrooms_06.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6522,"url":"https:\/\/cooking-outdoors.com\/labor-day-portabella-mushroom-burgers-on-the-grill\/","url_meta":{"origin":23532,"position":1},"title":"Labor Day Portabella Mushroom Burgers on the Grill","author":"Gary House","date":"August 30, 2013","format":false,"excerpt":"Labor Day Portabella Mushroom Burgers on the Grill Every Labor Day over the last few years has included some type of grilled or smoked meat, chicken or pork dish for our end of summer barbecue at the Cooking Outdoors World Headquarters. 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Mrs. Cooking-Outdoors\u2026","rel":"","context":"In &quot;Cooking outdoors&quot;","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Labor Day Portabella Mushroom Burgers on the Grill","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/08\/Grilled-Portabella-Mushroom-Burgers11.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/08\/Grilled-Portabella-Mushroom-Burgers11.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/08\/Grilled-Portabella-Mushroom-Burgers11.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/08\/Grilled-Portabella-Mushroom-Burgers11.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":3544,"url":"https:\/\/cooking-outdoors.com\/chicken-asparagus-mushroom-alfredo-grilled-pizza\/","url_meta":{"origin":23532,"position":2},"title":"Chicken Asparagus Mushroom Alfredo Grilled Pizza","author":"Gary House","date":"April 23, 2012","format":false,"excerpt":"Chicken Asparagus Mushroom Alfredo Grilled Pizza Having some leftover Honey Mustard Grilled Chicken from the other day, lead to this grilled pizza recipe. 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It certainly has been the case for me. 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