You know what I love about Portobello’s? They’re just a beautiful vegetable that is more versatile than one would think.
I wasn’t super hungry tonight- so I decided to make this for a light meal. And it’s a keeper! Simple and fantastic! I made two but filled up on one- So hello Monday’s Lunch!
Grilled Stuffed Portobello Mushrooms
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed (I used two- I’m a garlic lover)
* I also added a handful of fresh basil because I had it.
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh parsley
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
From: Cooking Light, JUNE 2001
Before I turned vegetarian I had made these Shrimp-Stuffed Portobello Mushrooms. The family and I love them! They look awesome for entertaining. So easy to make…
Shrimp-Stuffed Portobello Mushrooms
1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces cooked bay shrimp (Though, we’ve used as much at 8-10 ounces)
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 2- to 2 1/2-inch portobello mushrooms, dark gills removed
Heat oil in heavy large skillet over medium-high heat.
Add onion, basil, garlic, and rosemary.
Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper.
** And my trick is to add a lil’ kick by adding red pepper flakes.
Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
From: Bon Appétit | April 2001