My Blog List

Monday, April 28, 2014

Grilled Stuffed Portobello Mushrooms

This recipe goes great with a New York Strip, grilled to perfection, and a baked potato
Reviewer Tommy the Italian knows just what to pair with this dish (though it could work as a main course, too). "Very good; followed recipe to the letter. Recommend this very highly. Went well with a New York strip and a glass of Syrah wine."

2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese                           
1 teaspoon olive oil, divided                               
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary                
1/8 teaspoon coarsely ground black pepper                               
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps  
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce                               
 Cooking spray                              
2 teaspoons minced fresh parsley
Prepare grill.
 Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  1. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon 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.
  2. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  3. Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll 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                           

No comments:

Post a Comment

Through these open doors you are always welcome