Best 3 Grilled Portobello And Mozzarella Recipes
Indulge in a culinary journey with our grilled Portobello and mozzarella recipe, a symphony of flavors that will tantalize your taste buds. This vegetarian dish combines the earthy richness of Portobello mushrooms with the creamy indulgence of melted mozzarella cheese, creating a harmonious balance of textures and flavors. You'll also find a delightful array of accompaniments to complement your grilled Portobello, including a tangy balsamic glaze, a refreshing tomato salsa, and a zesty lemon-herb dressing. Whether you're hosting a summer barbecue or seeking a hearty and satisfying vegetarian meal, these grilled Portobello and mozzarella recipes are sure to impress.
**Grilled Portobello and Mozzarella**
This classic recipe showcases the simplicity and elegance of grilled Portobello mushrooms topped with melted mozzarella cheese. The mushrooms are marinated in a flavorful blend of olive oil, herbs, and spices, then grilled until tender and juicy. The melted mozzarella adds a gooey, stretchy texture and a rich, creamy flavor that perfectly complements the earthy mushrooms.
**Grilled Portobello with Balsamic Glaze**
This recipe takes the classic grilled Portobello and mozzarella combination to the next level with a sweet and tangy balsamic glaze. The glaze is made by reducing balsamic vinegar until it thickens and becomes syrupy, then drizzled over the grilled Portobello and mozzarella. The result is a dish that is both sweet and savory, with a delightful contrast between the tender mushrooms and the crisp, caramelized glaze.
**Grilled Portobello with Tomato Salsa**
For a refreshing and vibrant twist, try this recipe featuring grilled Portobello mushrooms topped with a homemade tomato salsa. The salsa is made with fresh tomatoes, onions, cilantro, and lime juice, creating a bright and flavorful condiment that perfectly complements the grilled Portobello. The salsa adds a pop of acidity and freshness that balances out the richness of the mushrooms and cheese.
**Grilled Portobello with Lemon-Herb Dressing**
This recipe combines grilled Portobello mushrooms with a zesty lemon-herb dressing for a light and flavorful dish. The dressing is made with fresh lemon juice, olive oil, herbs, and spices, creating a tangy and aromatic sauce that enhances the natural flavors of the grilled Portobello. The dressing adds a touch of brightness and acidity that cuts through the richness of the mushrooms and cheese, making it a refreshing and satisfying meal.
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
GRILLED PORTOBELLO AND MOZZARELLA
Absolutely simple and delicious as an appetizer or main course! Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for! Yummm!
Provided by Valerie Kasper
Categories Appetizers and Snacks Cheese
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
- Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
- Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
- Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil.
- Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 25.7 g, Cholesterol 37.8 mg, Fat 19.8 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.6 g, Sodium 1883.3 mg, Sugar 13.6 g
GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA
WEB PHOTO I just adore Portobello Mushrooms and Mozzarella Cheese. The grill (charcoal not gas) gives it such a wonderful taste. Splurge a little and used soaked mesquite chips with this one. Out of this world!!
Provided by CONNIE BOLDA
Categories Roasts
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
- 3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
- 4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
- 5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.
Tips:
- Choose the right portobello mushrooms: Look for portobello mushrooms that are large, firm, and have a deep, dark brown color. Avoid any mushrooms that are bruised or have soft spots.
- Trim the portobello mushrooms: Use a sharp knife to trim the stems off the portobello mushrooms. Then, use a spoon to gently scrape out the gills from the underside of the mushrooms.
- Marinate the portobello mushrooms: Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs will help to tenderize them and add flavor.
- Grill the portobello mushrooms: Preheat your grill to medium-high heat. Brush the portobello mushrooms with olive oil and then grill them for 5-7 minutes per side, or until they are tender and slightly charred.
- Top the portobello mushrooms: Once the portobello mushrooms are grilled, top them with your favorite toppings. Some popular options include mozzarella cheese, grilled vegetables, and pesto sauce.
Conclusion:
Grilled portobello mushrooms are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are packed with flavor and nutrients, and they are a great way to add some variety to your meals. With a little creativity, you can create endless variations of this classic recipe. So next time you're looking for a healthy and satisfying meal, give grilled portobello mushrooms a try!
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