Grilled Stuffed Portobello Mushrooms

Summer is the perfect time to fire up the grill. This recipe is simple, quick, and delicious.

Grilled Stuffed Portobello Mushrooms

4 Portobello Mushrooms, brushed clean
2 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
½ teaspoon fresh ground black pepper

Brush both sides of the mushrooms with olive oil, and season with salt and pepper. Grilling time will vary, depending on the size and thickness of the mushrooms--approximately 10-15 minutes. While the mushrooms are grilling, make the stuffing.

For the stuffing

½ cup shredded Parmesan cheese
¼ cup fresh parsley, minced fine
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons bread crumbs
1 tablespoon fresh basil, minced fine
1 tablespoon sun-dried tomatoes, chopped fine
1 clove garlic, minced fine

Stir together all ingredients. During the last 3-4 minutes of grilling, divide the stuffing equally among the mushrooms and smooth to fill the caps. Close the grill lid and allow the stuffing to warm through until the cheese begins to melt.

Here's a simple but perfect side dish for these mushrooms:

Grilled Asparagus

1 lb fresh asparagus
2 tablespoons extra virgin olive oil
Kosher salt

Drizzle asparagus spears with olive oil and sprinkle with salt. Grill for 4-6 minutes, turning frequently.


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