Grilled tomato and mozzarella portabella mushrooms
Grilled tomato and mozzarella portabella mushrooms feature earthy mushrooms topped with fresh tomatoes and melted mozzarella. This simple grilling method enhances the flavors, making it a perfect dish for any occasion.
Cook time 20 min
Prep time 5 min
Ingredients:
4 mushrooms2 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1 tomato
3 slices mozzarella cheese
4 leafs basil
Grilled tomato and mozzarella portabella mushrooms are a delicious and satisfying dish that combines the earthy flavors of portabella mushrooms with the fresh taste of tomatoes and the creamy richness of mozzarella cheese. This simple yet elegant recipe is perfect for a quick weeknight meal or as a sophisticated appetizer for a dinner party.
Instructions:
- Clean the portabella mushrooms by wiping them with a damp cloth or paper towel to remove any dirt.
- Remove the stems and gently scrape out the gills using a spoon if desired (this step is optional but helps to make more room for the fillings).
- In a small bowl, mix together the olive oil, garlic powder, and salt.
- Brush both sides of each mushroom cap with the olive oil mixture, ensuring they are well-coated.
- Preheat your grill to medium-high heat (about 375°F or 190°C).
- Place the mushroom caps on the grill, gill side down, and cook for about 5-7 minutes.
- Flip the mushrooms and grill for another 5-7 minutes, or until tender.
5. Prepare the Fillings:
- While the mushrooms are grilling, slice the tomato into thin rounds.
- Tear or cut the mozzarella slices into portions that will fit comfortably inside the mushroom caps.
- Once the mushrooms are tender, place them gill side up on the grill.
- Layer each mushroom cap with 1-2 slices of tomato.
- Top the tomatoes with even portions of mozzarella cheese.
- Close the grill lid and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the mushrooms from the grill using tongs.
- Immediately garnish each mushroom with a fresh basil leaf.
- Transfer the grilled mushrooms to a serving platter.
- Serve hot, and enjoy these delicious grilled tomato and mozzarella portabella mushrooms as a main dish or a hearty appetizer!
Once you've prepared and grilled these delectable tomato and mozzarella portabella mushrooms, you'll have a mouthwatering dish that will impress your family and friends. Enjoy this savory and nutritious meal that showcases the perfect blend of fresh ingredients and rich flavors.
Grilled tomato and mozzarella portabella mushrooms FAQ:
Grill the portabella mushrooms for about 5-7 minutes on each side. They should be tender when finished.
You can substitute mozzarella with provolone, fontina, or even a dairy-free cheese option if you're avoiding dairy.
The mushrooms are done when they are tender and juicy, which usually takes about 10-14 minutes total on the grill.
Yes, you can prepare the mushrooms and keep them refrigerated before grilling, but it's best to grill them just before serving for optimal freshness and texture.
Store leftover grilled mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Cooking Tips:
- Choose large, firm portabella mushrooms for grilling, as they hold their shape better and provide a good surface for the toppings.
- If you prefer a more intense garlic flavor, use freshly minced garlic instead of garlic powder.
- Experiment with different types of cheese, such as provolone or gouda, for a unique twist on the classic mozzarella topping.
- Adding a drizzle of balsamic glaze just before serving can enhance the flavor and add a touch of sweetness.
- Make sure to preheat the grill properly and oil the grates to prevent the mushrooms from sticking.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 36g
Carbohydrates 9g
Fiber 1.29g
Sugar 4.06g
Fat 30g
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