With grilling season here, I am in search of recipes that aren’t just, well, burgers. I love a good grilled burger, but they can get old pretty quickly. I realized recently that I haven’t had many mushroom recipes lately so this is the perfect time to try grilling a portobello mushroom! I kind of combined two recipes for inspiration for this post. The mushrooms are first brushed with a soy-balsamic marinade and grilled. They are then filled with a mixture of tomatoes, mozzarella, roasted garlic, and basil.
Ingredients:
- 6 cloves garlic, unpeeled
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms
- 3 tablespoons extra-virgin olive oil
- 3 small to medium sized tomatoes, chopped
- 8 ounces fresh mozzarella, chopped
- 1/4 cup chopped fresh basil leaves
Preheat your grill. Preheat your oven to 350 degrees.
The roasting of the garlic is optional. If you’d prefer, you can just mince it up and add it in to the olive oil. But it does add some really nice flavor. Using some tin foil to make a makeshift bowl and add the garlic cloves. Drizzle with 2 tablespoons olive oil and some salt. Wrap the cloves in the tin foil and place on a tray in the center of the oven. Cook at 350 for 20 to 25 minutes or until the garlic cloves are tender.
While waiting for the garlic to cook, whisk together the balsamic vinegar, soy sauce, and the mustard.
To prepare the mushrooms, drizzle with 2 tablespoons olive oil and season with salt. If desired, remove the stem. Add the mushrooms, stem side down, to the grill.
Cook for 3 to 4 minutes and flip, cooking for another 3 to 4 minutes.
Remove from the grill and add to an oven safe pan. Brush the mushrooms on both sides with the balsamic mixture. Add to the oven and cook for 12 to 15 minutes or until tender.
When the garlic is finished, remove the garlic from the oven. Squeeze the garlic pulp out from their skins and set aside. Add 3 tablespoons extra-virgin olive oil to a bowl. Whisk in the roasted garlic.
Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
Spoon the tomato salad mixture into the mushrooms and serve.
I love how meaty portobello mushrooms are. The caprese salad within them keeps this dish really summery but fills you up. This is definitely a keeper, although I think I would just use the grill for the entire recipe instead of using an oven as well. (You can get the same effect by adding the garlic in tin foil and the mushrooms to a small cookie sheet or a piece of tin foil on the grill and closing the grill)
Caprese-Stuffed Grilled Balsamic Portobello Mushrooms
Ingredients
- 6 cloves garlic, unpeeled
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms
- 3 tablespoons extra-virgin olive oil
- 3 small to medium sized tomatoes, chopped
- 8 ounces fresh mozzarella, chopped
- 1/4 cup chopped fresh basil leaves
Instructions
- Preheat your grill. Preheat your oven to 350 degrees.
- The roasting of the garlic is optional. If you’d prefer, you can just mince it up and add it in to the olive oil. But it does add some really nice flavor. Using some tin foil to make a makeshift bowl and add the garlic cloves. Drizzle with 2 tablespoons olive oil and some salt. Wrap the cloves in the tin foil and place on a tray in the center of the oven. Cook at 350 for 20 to 25 minutes or until the garlic cloves are tender.
- While waiting for the garlic to cook, whisk together the balsamic vinegar, soy sauce, and the mustard.
- To prepare the mushrooms, drizzle with 2 tablespoons olive oil and season with salt. If desired, remove the stem. Add the mushrooms, stem side down, to the grill.
- Cook for 3 to 4 minutes and flip, cooking for another 3 to 4 minutes.
- Remove from the grill and add to an oven safe pan. Brush the mushrooms on both sides with the balsamic mixture. Add to the oven and cook for 12 to 15 minutes or until tender.
- When the garlic is finished, remove the garlic from the oven. Squeeze the garlic pulp out from their skins and set aside. Add 3 tablespoons extra-virgin olive oil to a bowl. Whisk in the roasted garlic.
- Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Spoon the tomato salad mixture into the mushrooms and serve.
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What do you think?