Looking for a hearty lunch packed with flavor? Try these scrumptiously grilled portabello mushrooms with cherry tomatoes and fresh mozzarella! These can be grilled or broiled, depending on whether you feel like firing up the oven!
Stuffed Grilled Portabellas
3 tablespoons olive oil, plus extra for greasing a grill pan
4 large Portabello mushrooms (about 5 inches in diameter), stemmed
Coarse salt & freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
A handful of cherry tomatoes or 3 small to medium-sized vine ripened tomatoes, diced
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves
Heat the Barbecue Grill
While it’s heating drizzle the Portabellas with the olive oil, lightly coating both sides of each mushroom. Season them with salt & pepper.
Grill the mushrooms for about 4 minutes with the underside of the mushroom facing down. While they’re grilling combine 3 Tbs olive oil and the minced garlic, add the tomatoes, cheese, and chopped basil. Toss gently to evenly coat the tomatoes, cheese, and basil with the garlic-infused oil. Season lightly with salt and pepper.
Flip the mushroom and quickly Spoon the mozzarella tomato mix into the “bowl” of the mushroom. Cook approximately 5 minutes with the grill closed so the cheese can evenly melt.
The beauty of these is that they’re small enough to cook in a countertop toaster oven without having to heat up the entire kitchen using the broiler.
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