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Grilled Stuffed Portabella Mushrooms
Nb persons: 0
Yield: 4 quarters per serving
Preparation time:
Total time:
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Ingredients | |
4 medium | portobello mushroom, (s), caps, stems removed, wiped clean with a damp paper towel |
2 tsp | balsamic vinegar |
1 spray(s) olive oil cooking spray | |
2 cup(s) | roasted red peppers, (packed in water), water-packed, diced |
1 tsp | minced garlic |
about 1 small | clove |
1 Tbsp | basil, fresh, chopped |
1 Tbsp | olive oil, extra-virgin |
1/4 tsp | table salt |
1/4 tsp | black pepper, freshly ground |
1 oz | parmesan cheese, Parmigiano Reggiano suggested, thinly sliced* |
Instructions
Heat a grill or grill pan to medium-high heat.
Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.
Notes
*Use a microplane to cut paper-thin slices of cheese.
Recipe uploaded with Shop'NCook for iPhone.
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