7.01.2011

Grilled Stuffed Portobello Mushrooms

While shopping at our new grocery store, Keith noticed GIGANTIC portabello mushrooms. Now that we have a grill, I was so excited to pick those puppies up! Normally I just brush with olive oil and garlic and broil, but I wanted to do something a little more with these guys. I found a recipe for grilled stuffed portabellos, and decided to use it as a base and give it my own twist!
Served with grilled white asparagus on the side, this was a delicious and filling meal that was gone off my husband's plate in about 5 minutes flat.



Grilled Stuffed Portobello Mushrooms
{serves 2}
1/2 cup chopped tomatos, assorted (I used 1 Roma and some cherry)
1/4 cup grated Parmesan cheese
1/8 cup crumbled feta cheese
1 teaspoon Italian herbed olive oil (EVOO is good if you don't have)
2 teaspoons chopped fresh basil
1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 small garlic clove, crushed
2 large portobello mushrooms, stems and dark gills removed
1 1/2 teaspoons low-sodium soy sauce or liquid aminos
1 teaspoon extra-virgin olive oil
Cooking spray

Prepare grill.
Combine the tomato, cheeses, herbed olive oil, rosemary, basil, pepper, and garlic in a small bowl. Mix well and put aside.
Whisk together EVOO and soy sauce in a small bowl; coat both sides of the mushrooms with it. Place the mushrooms, stem sides down, on grill rack and grill for about 5 minutes on each side.
Evenly divide the tomato mixture between both mushrooms, spooning into the bottom. Cover and grill about 3 minutes or until desired doneness is achieved.

This was AMAZING! It sort of tasted like pizza - and would be a fantastic gluten-free option (just used liquid aminos or nix the soy sauce altogether). I highly recommend using feta or another strong cheese, otherwise this could be a tiny bit bland.