Recipe: stuffed portobello with mozzarella, salmon and sweet potato skewers

It’s time to let your nomadiQ BBQ shine and surprise your friends with this simple but tasty barbecue dish. These stuffed portobello mushrooms and grilled sweet potato skewers are not only a feast for your taste buds, but also a feast for the eyes. With a surprising hint of spring onion between the salmon skewers, every bite is delicious. No hassle, just enjoy!

Ingredients for 4 people:

• 4 large portobello mushrooms
• 4 salmon fillets
• 2 sweet potatoes
• Bunch of spring onions
• 1 clove of garlic
• Fresh basil leaves
• 500 gr. mozzarella
• Cherry tomatoes
• Olive oil
• Salt and pepper to taste
• Mayonnaise
• Skewers (wooden or bamboo)
  

Instructions :

1. Start by preparing the sweet potatoes. Peel them or wash them well and cut them into cubes of equal size
2. Press or finely chop the garlic
3. Mix the potato cubes in a bowl with a dash of olive oil, the garlic and season with salt and pepper
4. Place the skewers in a bowl of water so that they are less likely to splinter when stringing
5. Optional: thread the cubes onto skewers. You can also simply bake them loose on the closed grill plate or on a grill mat
6. Grease the nomadiQ well and light the side where you have the closed grill plate or a grill mat
7. Fry the sweet potato cubes over medium heat and turn regularly until they are done/soft
8. Cut the salmon into coarse cubes and the spring onion into pieces of approximately 3 cm
9. Thread the salmon blocks and spring onion alternately onto the skewers, sprinkle with some olive oil, salt and pepper and collect on a platter or plate.
10. Halve the cherry tomatoes and cut or tear the mozzarella into pieces
11. If necessary, cut off the stem of the portobello mushrooms
12. Fill the portobello mushrooms with the cherry tomatoes and mozzarella, sprinkle with some olive oil, salt and pepper as desired
13. Light the other side of the nomadiQ and fry the portobello mushrooms until the mozzarella has softened.
14. Fry the salmon and spring onion skewers at the same time as the portobello mushrooms. Check if the salmon is done before removing it from the barbecue
15. Serve everything as soon as it is done and garnish the portobello mushrooms with the fresh basil leaves. Place a bowl of mayonnaise on the table for the sweet potato if desired.
16. Enjoy your meal!

Check out nomadiQ magazine for more tasty recipes & barbecue tips for a perfect BBQ session!

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