April 7, 2009

Tomato-Stuffed Portobellos

Portobello mushrooms used to be priced as a luxury food that put them into the "once in a blue moon" category, but lately their prices have come down enough to enjoy them once in a while. We love these cooked on the grill. With temperatures warming up, I pulled out the grill out of winter storage just for this recipe.

For the mozzarella cheese, we used a rice-based cheese, and it worked beautifully, melting just like you'd expect. Don't let my lousy photo fool you; it is wonderful!

Tomato-Stuffed Portobellos


2/3 c fresh tomatoes (about 2 medium), seeded and chopped
¼ c shredded mozzarella cheese
2 t olive oil, divided
1 t dried oregano
¼ t ground black pepper
2 cloves garlic, minced
3 T lemon juice
1 T balsamic vinegar
6 large portobello mushrooms, stems and gills removed


1. Preheat the grill to medium heat.

2. In a small bowl, combine the tomatoes, cheese, 1 teaspoon olive oil, oregano, pepper, and garlic.

3. In another small bowl, combine the lemon juice, vinegar, and the rest of the olive oil. Whisk to mix well.

4. Brush the lemon-oil juice on both sides of the mushrooms. Grill them stem side down first for 5-7 minutes or until soft. Flip them over and fill with the tomato mixture. Close the grill lid and cook another 3 minutes until the mixture is heated through and the cheese melts.

5. Sprinkle with parsley and/or basil. Serve hot.

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