Grilled Stuffed Portobello Mushrooms

1 Napoleon®;; Grill Topper
8 large Portobello mushrooms, stems removed and excess grit and dirt brushed off. Soaked in hot water for 30 minutes.
Portobello Mushroom Marinade:
1/4 cup 60 mL olive oil
1/4 cup 60 mL apple cider vinegar
1 tbsp. 15 mL Napoleon®;; Country Herb Spice
1 cup 250 mL Napoleon®;; Fire Roasted Garlic Sauce
1/2 cup 125 mL bread crumbs
1/2 cup 125 mL grated parmesan cheese 1 tbsp.
15 mL Napoleon®;; Country Herb Spice
Portobello Mushroom Stuffing:
2 cups 500 mL shredded roast chicken
1 small red onion, peeled and sliced into 1/2” rings
2 sweet peppers, cut in half, stem and seeds removed
1 1/2 cups 375 mL shredded mozzarella cheese
1/2 cup 125 mL softened cream cheese
1/4 cup 60 mL Napoleon®;; Fire Roasted Garlic Sauce
1 tbsp. 15 mL apple cider vinegar 1 tbsp.
15 mL chopped fresh sage to taste salt and coarsely ground black pepper

Drain mushrooms from the hot water and pat dry with paper toweling.
To make marinade mixture, combine olive oil, apple cider vinegar, Napoleon®;; Country Herb Spice, and Napoleon®;; Fire Roasted Garlic Sauce. Pour marinade over mushrooms turning thoroughly to coat. Cover, refrigerate, and allow to marinate for 1 hour. Preheat grill to medium heat. In a medium sized bowl, combine bread crumbs, parmesan cheese, and Napoleon®;; Country Herb Spice together and set aside. Brush onion and peppers lightly with olive oil, and season with salt and coarsely ground black pepper to taste. Grill vegetables for 4-5 minutes, or until lightly charred and tender. Remove from grill and allow to cool. Dice into 1⁄2” chunks and place into a large mixing bowl. Add shredded chicken, mozzarella cheese, softened cream cheese, Napoleon®;; Fire Roasted Garlic Sauce, vinegar, and chopped fresh sage. Mix thoroughly until combined and season with salt and coarsely ground black pepper to taste. Form the mixture into 8 equal sized balls. Gently flatten each ball slightly until they are the same width as the mushroom caps. Roll each flattened ball in the bread crumb mixture, shaking off excess. Cover and refrigerate until needed. Place marinated mushrooms, gill side down onto grill and cook for 3 to 4 minutes to lightly char and tenderize.
Remove the mushrooms from grill. Place mushrooms on Napoleon®;; Grill Topper, gill side up, and top each mushroom with a flattened ball of the stuffing mixture, pressing each ball gently into each mushroom cap. Place topper on grill, close lid, and grill for an additional 7 to 8 minutes, or until cheese is hot and bubbling, stuffing is hot throughout, and bread crumbs are golden brown. Remove from grill, allow to cool slightly, and serve. Add a fresh garden salad for a unique main course!

Serves 4 as a main course 8 as an appetizer