Stuffed portobello with Kasteel Tripel
Today, we’re cooking with beer, alongside former world barbecue champion Peter De Clercq, preparing stuffed portobello mushrooms with Kasteel Tripel.
- 30 min
- Veggie
- Kasteel table
1 hour 50 Check out the cooking video
Ingredients Serves 4
1 Chop the shallots. 
2 Cut the pepper into thin strips. 
3 Chop the celery. 
4 Crush and finely chop a clove of garlic. 
5 Combine the above ingredients in a bowl and season with salt and pepper. 
6 Remove the stalks from the portobello mushrooms and rub the underside with olive oil. Fill each portobello with the vegetable mix and add Kasteel Tripel. 
7 Top with basil and sliced mozzarella. 
8 Grate Sovrano over the stuffed portobellos. 
9 Place the portobello mushrooms on the barbecue at 180°C for 10 minutes. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
