Cajebobellas

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cajebobellas is a delightful and flavorful recipe that combines the best of Cajun, Mexican, and Italian flavors. This unique fusion dish features juicy chicken breasts stuffed with a savory mixture of spicy sausage, bell peppers, onions, and gooey cheese. Baked to perfection and served with a zesty tomato sauce, Cajebobellas is a mouthwatering dish that will leave your taste buds craving for more. Whether you're hosting a dinner party or simply want to enjoy a delicious homemade meal, this recipe is sure to impress.

Keywords: Cajun, Mexican, Italian, chicken, fusion

Cajebobellas recipe details

Cajebobellas recipe, recipe Rating: 4.5
Number of votes:98

A delicious and very nutritious spin on the old grilled portabella — The TASTIEST grilled Portabella you’ll ever have. You’ll find that each of the flavors will meld harmoniously in your mouth, yet stand alone for you to simply remark: Hmmmmmmm, good stuff this!
Ready in: 27 mins

Ingredients

Serves: 4

• 4 large fresh portabella mushroom caps
• 1 large beefsteak tomato
• 10+ Fresh basil leaves
• 1 1/2 cups of crumbled bleucheese or gorganzola
• coarse salt
• fresh ground pepper
• olive oil in ramkin for brushing

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 2 mins, resting

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Wash portabellas. With a spoon, carefully remove the fins from the underside of the bella cap, thus creating a rimmed container for what follow.
3. Remove top and bottom of tomato, and slice your tomato into four equally thick and juicy slices (about 1/2″ or so thick should do it. Snack on what’s left whilst your grilling!)
4. Wash basil and trim stems. Roll up and chiffonade the basil leaves.
5. Take all ingredients out to your grill, which should be at a medium flame (I use a gas grill). Brush all cap bottoms (where the gills used to be) with olive oil and place on grill. While they’re grilling, brush more oil on the cap tops. After 4-6 minutes, turn caps, they’ll now be finless-side up.
6. Lightly salt each of the caps. Sprinkle about half of your cheese equally inside each of the caps. Close lid and let cheese melt a bit.
7. After a couple of minutes, open lid, and place one juicy tomato slice on top of the cheese on each cap. Again, light splash with salt, and grind some fresh pepper whilst your at it to taste on each tomato. Close lid, allowing tomato to “warm”
8. Open lid after a couple of minutes and with spatula, move caps to top rack of grill. The extra heat up top, and less burn on the bottom will nearly finish this delight. Divide the remaining cheese between the caps, carefully spread/sprinkled on top of the tomatoes.As last step, divide the basil between each of the caps, sprinking evenly on top of the new cheese.
9. Drizzle a smattering of olive oil from the brush over each work of art. Close lid for a slight/quick melt of that cheese. Open lid, remove with spatula to platter, keeping an eye out for the biggest juiciest morsel for yourself. 🙂 Let rest for a minute or two, then serve and enjoy. You’ll find that each of the flavors will meld harmoniously in your mouth, yet stand alone for you to simply remark: Hmmmmmmm, good stuff this!Cook Information Cleanup:

CookTime: 10 minutes | PrepTime: 15 minutes | TotalTime: 25 minutes