Grilled Stuffed Portobello With Tomatoes, Rosemary, And Smoked Mozzarella
|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|
1) Prepare the grill.
2) For indoor grill, preaheat it at 400Â°F or 'high' setting.
3) If using outdoor grill, preheat to medium-high heat.
4) If cooking in charcoal grill, prepare the coals.
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.
15) Serve the grilled stuffed mushrooms as main dish.