Grilled Caprese Portobello Mushrooms

 4 large portobello mushrooms, cleaned with gills removed

Marinade:

3 tablespoons extra virgin olive oil

1 1/2 tablespoon balsamic vinegar

2 garlic cloves, grated

2 teaspoon fresh rosemary, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Balsamic glaze for garnish


Caprese Salad:

1 cup fresh mozzarella pearls or bocaccini's halved

1 cup cherry tomatoes, halved

3 tablespoons fresh basil, thinly sliced

1 teaspoon balsamic vinegar 


In a large resealable bag or shallow dish, mix all the marinade ingredients.

Add mushrooms and gently toss to coat.  Marinade for 10-15 minutes,

Heat grill or grill pan over medium high heat. Make sure grates are cleaned and oiled so the mushrooms don't stick.

In a medium bowl, mix the mozzarella, cherry tomatoes, 2 tablespoons of the basil and vinegar.  Season with salt and pepper. Mix to combine.

Remove the mushrooms from the marinade and place on the grill stem side down.  Cook for 3-4 minutes. Flip the mushrooms and fill with the caprese salad mixture,  

NOTE: To easily fill the mushrooms, remove the mushrooms from the grill, spoon in caprese mixture and return to the grill.

Cook for another 3-5 minutes with the grill top closed or a lid on the grill pan. Once the cheese is melted, remove from the grill and drizzle with balsamic glaze.  Top with the remaining tablespoon of fresh sliced basil.  Serve warm.



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