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Grilled Stuffed Portobello With Tomatoes, Rosemary, And Smoked Mozzarella

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Ingredients
  Balsamic vinegar 2 Tablespoon
  Lemon 1 Large, juiced
  Worcestershire sauce 2 Teaspoon
  Portobello mushroom caps 4 Medium
  Steak seasoning blend/Coarse salt and freshly ground black To Taste (Such As Montreal Seasoning By Mccormick)
  Plum potatoes 3 Large, seeded and diced
  Rosemary sprig 3 , stripped from stem and chopped finely to make 2 tablespoons
  Extra-virgin olive oil 1 Tablespoon (To Drizzle)
  Ground black pepper To Taste
  Smoked mozzarella 1⁄2 Pound, thinly sliced
Directions

GETTING READY
1) Prepare the grill.
2) For indoor grill, preaheat it at 400°F or 'high' setting.
3) If using outdoor grill, preheat to medium-high heat.
4) If cooking in charcoal grill, prepare the coals.

MAKING
5) In a bowl or a large food storage plastic bag, combine first 4 ingredients to prepare marinade.
6) In marinade, put mushroom caps and coat evenly.
7) On the grill, place the mushrooms with cap side up and season them with seasoning blend or pepper and salt.
8) In the charcoal grill, you may place the mushrooms 6-inches from hot coals and cook.
9) Cover mushrooms with foil tent or with any lid and cook on each side for 4-6 minutes.
10) Combine rosemary and tomatoes, drizzle oil over them and season with salt and pepper. Toss well.
11) Uncover the mushrooms and turn to make cap-side down.
12) Fill the caops with tomato mixture and top with smiced smoked mozzarella.
13) Mushrooms will resemble small pizzas.
14) Cover the mushrooms sgain with lid or foild tent and let the cheese melt on grill to 4-5 minutes.

SERVING
15) Serve the grilled stuffed mushrooms as main dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Mushroom
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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