I love grilling giant portabella mushrooms. Add a touch of balsamic vinegar and oil before you begin and they are seriously out of this world. Another night we'll have them this way, but for tonight we're gonna spice
'em up a bit for the big holiday weekend:
Grilled Stuffed Portabella Mushrooms
1 large portabella mushroom $2.99
'em up a bit for the big holiday weekend:
Grilled Stuffed Portabella Mushrooms
1 large portabella mushroom $2.99
1 cup diced fresh tomatoes (canned can sub).50
1/4 cup fresh basil leaves (1 tbsp dried if fresh isn't available) $1.00
4 cloves garlic (a GOOD tablespoon if jarred minced) ,30
1/3 cup shredded mozzarella cheese .40
a few sprigs of fresh rosemary .10
1 tsp olive oil .10
1 tsp balsamic vinegar .10
1 tsp lemon juice .02
Fire up the grill (or the broiler)
combine the tomatoes, basil, garlic, and mozz. cover and refrigerate.
combine the olive oil, balsamic vin, and lemon juice
with a spoon, scoop the "fins" out of the mushroom cap, remove/discard stem
baste the olive oil etc. mix on the mushroom caps and place, scooped out side down on the grill
after five minutes, flip, and after 3 or four minutes divide the tomato mixture into four and place in "caps", and close grill. allow another 3 or so minutes under cover, then open, remove, and serve.
some may like this with a crusty (grilled?) bread, good olive oil, and shredded parmesano'. As I'm trying to do it as a "light' dinner with very few carbs, I'll pass and eat it with a knife and fork, iced water, and good company!
1/4 cup fresh basil leaves (1 tbsp dried if fresh isn't available) $1.00
4 cloves garlic (a GOOD tablespoon if jarred minced) ,30
1/3 cup shredded mozzarella cheese .40
a few sprigs of fresh rosemary .10
1 tsp olive oil .10
1 tsp balsamic vinegar .10
1 tsp lemon juice .02
Fire up the grill (or the broiler)
combine the tomatoes, basil, garlic, and mozz. cover and refrigerate.
combine the olive oil, balsamic vin, and lemon juice
with a spoon, scoop the "fins" out of the mushroom cap, remove/discard stem
baste the olive oil etc. mix on the mushroom caps and place, scooped out side down on the grill
after five minutes, flip, and after 3 or four minutes divide the tomato mixture into four and place in "caps", and close grill. allow another 3 or so minutes under cover, then open, remove, and serve.
some may like this with a crusty (grilled?) bread, good olive oil, and shredded parmesano'. As I'm trying to do it as a "light' dinner with very few carbs, I'll pass and eat it with a knife and fork, iced water, and good company!
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