The meaty dense texture of Portobella mushrooms make them a wonderful substitution for steak. When grilled, they have a rich flavor that can be enhanced with marinades. They are actually a mature form of the crimino mushroom and because of their size can become a complete meal when stuffed. Mushrooms have little or no calories, fat or cholesterol.
Grilled Stuffed Portobello Mushrooms with Tomato Relish
Serves 4
Prep time: 15 minutes
Total time: 25 minutes + 1 hour to marinade
Ingredients:
MushroomsStuffing
Mix all ingredients together and stir to combine
Tomato Relish
Mix all ingredients together and stir to combine. Can be made a day in advance
Instructions:
:Prepare a grill with medium hot coals
Clean mushrooms and remove stems and gills.
Place mushrooms on a plate.
In a small bowl, combine the oil, onion, garlic, pepper and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Lightly salt the inside of the mushroom.
Stuff mushrooms with bread crumb mixture.
Grill over grill for 10 minutes with lid closed. Move mushrooms to side, close lid to continue heat through for about 10 additional minutes.
Top with more Parmesan cheese.
Serve immediately with tomato relish.
Terri’s Tips:
• Change the flavor of the mushrooms by changing the herbs;
use rosemary or tarragon
• Make homemade breadcrumbs from left over bread or buns
• Add cooked, chopped bacon to the relish
• Make appetizer size portions with smaller mushrooms
• Don’t wash the mushrooms, they are like sponges and will
soak up the water making them soggy and tasteless. Wipe them
off with a damp paper towel
• Salt the mushrooms prior to cooking, never add salt to the
marinade. It will pull the moisture out of the mushroom
ruining the texture.