Best 2 Grilled Portobello Mushrooms With Tomatoes And Fresh Mozzarella Recipes
Grilled Portobello mushrooms are a hearty and flavorful vegetarian main course or side dish, perfect for summer grilling. With a meaty texture and rich, earthy flavor, portobellos are a great substitute for beef burgers or steaks. In this article, we'll share three delicious recipes for grilled portobello mushrooms, each with its unique combination of toppings and flavors.
The first recipe is a classic grilled portobello mushroom with tomatoes and fresh mozzarella. This simple yet satisfying dish features juicy, grilled portobellos topped with fresh mozzarella cheese, ripe tomatoes, and a drizzle of olive oil.
The second recipe is a more robust grilled portobello mushroom with blue cheese and bacon. This recipe combines the earthy flavor of portobellos with the tanginess of blue cheese and the smoky, salty flavor of bacon.
The third recipe is a grilled portobello mushroom with pesto and roasted vegetables. This recipe is a great way to use up leftover roasted vegetables, and the pesto adds a bright, herbaceous flavor to the portobellos.
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 MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Great on the grill but you can cook these on the stove and finish them off in the broiler. To avoid watery portobellos, cook the downside facing up first, then turn them so all the moisture cooks away. Minimal effort, maximum dining pleasure. Recipe courtesy Giada De Laurentiis Show: Everyday ItalianEpisode: Grilling Show
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
- 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.
- Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!
Nutrition Facts : Calories 387.3, Fat 33.5, SaturatedFat 10.3, Cholesterol 44.9, Sodium 369.1, Carbohydrate 8.7, Fiber 2.3, Sugar 5.1, Protein 15.4
Tips:
- Choose large, fresh portobello mushrooms. Look for mushrooms that are firm and have a deep, brown color. Avoid mushrooms that are bruised or have any signs of decay.
- Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. You can also use a soft brush to clean the gills of the mushrooms.
- Remove the stems from the mushrooms. Use a sharp knife to cut off the stems of the mushrooms. You can discard the stems or save them for another recipe.
- Marinate the mushrooms. Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs will help to add flavor and moisture to the mushrooms.
- Grill the mushrooms over medium heat. Preheat your grill to medium heat and cook the mushrooms for 5-7 minutes per side, or until they are tender and slightly charred.
- Top the mushrooms with tomatoes, mozzarella cheese, and basil. Once the mushrooms are cooked, top them with sliced tomatoes, fresh mozzarella cheese, and chopped basil. Return the mushrooms to the grill for 1-2 minutes, or until the cheese is melted and bubbly.
Conclusion:
Grilled portobello mushrooms with tomatoes and fresh mozzarella are a delicious and easy-to-make vegetarian meal. They are perfect for a summer cookout or a weeknight dinner. The mushrooms are grilled to perfection and then topped with juicy tomatoes, creamy mozzarella cheese, and fresh basil. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
