Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms Recipe with Tomatoes and Mozzarella

Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Stuffed Portobello Mushrooms are a delicious and savory dish that is perfect for a summer barbecue or a cozy night in. These mushrooms are filled with a flavorful mixture of tomatoes, cheese, and herbs, then grilled to perfection. They make a great appetizer or side dish for any meal.

History

The recipe for Grilled Stuffed Portobello Mushrooms has been around for many years and is a popular dish in Italian cuisine. Portobello mushrooms are large, meaty mushrooms that are perfect for stuffing and grilling. This recipe has been adapted and modified over the years to create a delicious and satisfying dish that is loved by many.

Ingredients

0.67 cup of fresh tomatoes, chopped
0.25 cup of shredded part-skim mozzarella cheese
1 tsp of olive oil
0.5 tsp of finely chopped fresh or 0.13 tsp of dried rosemary
0.13 tsp of ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tbsp of fresh lemon juice
2 tsp of low-sodium soy sauce
low-fat cooking spray
2 tsp of fresh cilantro, chopped

How to prepare

Prepare the grill.
In a small bowl, combine tomatoes, mozzarella, 0.5 tsp of the olive oil, rosemary, pepper, and garlic.
Using a spoon, scoop out the gills of the mushroom caps and remove the stems, then discard them.
In a small bowl, mix 0.5 tsp of the olive oil, lemon juice, and soy sauce.
Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
Grill the caps, starting with the stem side down, for 5 minutes on each side or until they become soft.
Spoon 0.25 cup of the tomato and cheese mixture into each cap, cover, and grill for about 3 minutes or until the cheese has melted.
Garnish with cilantro.

Variations

Add cooked quinoa or brown rice to the filling for added texture and protein.
Substitute the mozzarella cheese with feta or goat cheese for a different flavor profile.
Add chopped spinach or kale to the filling for added nutrients.

Cooking Tips & Tricks

Make sure to remove the gills and stems of the mushrooms before grilling to create more space for the filling.

- Brushing the mushrooms with a mixture of lemon juice and soy sauce adds a tangy flavor to the dish.

- Be sure to grill the mushrooms on both sides to ensure they are cooked evenly and become soft.

- Garnishing with fresh cilantro adds a pop of color and freshness to the dish.

Serving Suggestions

Grilled Stuffed Portobello Mushrooms can be served as an appetizer, side dish, or even a main course. They pair well with a fresh salad or grilled vegetables.

Cooking Techniques

Grilling the mushrooms adds a smoky flavor and creates a delicious charred crust on the outside. Be sure to preheat the grill before cooking the mushrooms.

Ingredient Substitutions

If you don't have portobello mushrooms, you can use cremini or button mushrooms instead. You can also substitute the fresh tomatoes with sun-dried tomatoes for a more intense flavor.

Make Ahead Tips

You can prepare the filling for the mushrooms ahead of time and store it in the refrigerator until ready to use. You can also grill the mushrooms partially and finish cooking them when ready to serve.

Presentation Ideas

Serve the Grilled Stuffed Portobello Mushrooms on a platter garnished with fresh herbs and a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Grilled Stuffed Portobello Mushrooms pair well with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc. They also go well with a cold beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover Grilled Stuffed Portobello Mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, place the mushrooms in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Stuffed Portobello Mushrooms contains approximately 150 calories.

Carbohydrates

Each serving of Grilled Stuffed Portobello Mushrooms contains approximately 8 grams of carbohydrates.

Fats

Each serving of Grilled Stuffed Portobello Mushrooms contains approximately 7 grams of fats.

Proteins

Each serving of Grilled Stuffed Portobello Mushrooms contains approximately 6 grams of proteins.

Vitamins and minerals

Grilled Stuffed Portobello Mushrooms are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and soy (soy sauce), which may be allergens for some individuals.

Summary

Grilled Stuffed Portobello Mushrooms are a nutritious and delicious dish that is low in carbohydrates and calories. They are a good source of proteins and essential vitamins and minerals.

Summary

Grilled Stuffed Portobello Mushrooms are a delicious and nutritious dish that is perfect for any occasion. They are easy to make, full of flavor, and can be customized to suit your taste preferences. Try this recipe for a tasty and satisfying meal that is sure to impress your family and friends.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Margaret at her cozy cottage by the lake. Margaret was a fantastic cook, and she always had the most delicious recipes up her sleeve.

On this particular day, Margaret invited me to join her in the kitchen as she prepared a special dinner for us. As she pulled out the ingredients and began prepping, I couldn't help but notice the large, meaty Portobello mushrooms sitting on the counter. I had always enjoyed mushrooms, but I had never thought to grill and stuff them before.

Curious, I asked Margaret about the recipe she was planning to make. She smiled and told me that it was a family favorite - Grilled Stuffed Portobello Mushrooms. She explained that the mushrooms were filled with a savory mixture of garlic, herbs, breadcrumbs, and cheese, and then grilled to perfection.

I watched in awe as Margaret expertly cleaned and stuffed the mushrooms, her hands moving with practiced ease. The aroma that filled the kitchen as the mushrooms cooked was absolutely mouthwatering. When it was finally time to dig in, I took my first bite and was blown away by the burst of flavors in my mouth. The earthy mushrooms paired perfectly with the cheesy, garlicky filling, creating a dish that was rich, satisfying, and utterly delicious.

As I savored each bite, Margaret shared the story of how she had come across the recipe for Grilled Stuffed Portobello Mushrooms. She had first tasted it at a small Italian restaurant in the countryside many years ago, and had been determined to recreate it at home ever since. She had experimented with different ingredients and techniques, tweaking the recipe until it was just right.

Margaret's passion for cooking and her dedication to perfecting her recipes inspired me. I knew that I had to learn how to make Grilled Stuffed Portobello Mushrooms myself so that I could share this delectable dish with my own friends and family.

After dinner, Margaret graciously shared her recipe with me, walking me through each step and offering helpful tips along the way. I took notes diligently, eager to try my hand at making the dish on my own.

The next day, back at home in my own kitchen, I gathered the ingredients for Grilled Stuffed Portobello Mushrooms and set to work. As I chopped, mixed, and stuffed the mushrooms, I felt Margaret's presence beside me, guiding me with her expertise and wisdom.

When the mushrooms were finally grilled to perfection, I couldn't wait to taste the fruits of my labor. I sat down at the table and took a bite, closing my eyes as the familiar flavors danced on my tongue. It was a moment of pure bliss, knowing that I had successfully recreated Margaret's recipe and that I could now share it with others.

Since that day, Grilled Stuffed Portobello Mushrooms has become a staple in my cooking repertoire. I have made it for countless dinners and gatherings, each time receiving rave reviews from my guests.

Every time I make this dish, I am reminded of Margaret and the special bond we share over our love of cooking and good food. I am grateful for her friendship, her guidance, and the delicious recipe that she passed down to me.

In the end, it's not just about the food itself, but the memories and connections that are created around the table. And for that, I will always be grateful.