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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
2/3 cup chopped plum tomato
1/4 cup shredded mozzarella cheese
1 tsp olive oil, divided
1/2 tsp finely chopped fresh or 1/8 tsp dried rosemary
1/8 tsp coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) Portobello mushroom caps
2 tbsp fresh lemon juice
2 tsp soy sauce
Cooking spray
2 tsp minced fresh parsley
Prepare grill. Combine the tomato, cheese, 1/2 tsp oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 tsp oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4
NOTE: Since the garlic is not really cooked, the mushrooms, which work as an appetizer or side, have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they are turned they will be in the right position to be filled.
If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
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Grilled - STUFFED PORTOBELLO MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
2/3 cup chopped plum tomato
1/4 cup shredded mozzarella cheese
1 tsp olive oil, divided
1/2 tsp finely chopped fresh or 1/8 tsp dried rosemary
1/8 tsp coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) Portobello mushroom caps
2 tbsp fresh lemon juice
2 tsp soy sauce
Cooking spray
2 tsp minced fresh parsley
Prepare grill. Combine the tomato, cheese, 1/2 tsp oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 tsp oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4
NOTE: Since the garlic is not really cooked, the mushrooms, which work as an appetizer or side, have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they are turned they will be in the right position to be filled.
If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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