We have done our fair share of grilling this summer already, and to be honest have gotten a little bored grilling meat.
I’m extra cautious about grilling meat because of all the information about the potential to create carcinogens when you char your meat.
So I’m all about grilling up the veggies. But recently we tried something different… and hope to introduce it to eager friends and family when we gather for our next cookout.
Portobello mushrooms are great on the grill. I’ve had them on the cookout menu before. But I’ve never stuffed then grilled them. Why, I don’t know. Because their natural shape makes them the perfect little ‘dish,’ literally. Just remove the stem and scoop out the gills and you’ve got a great little bowl to fill with whatever floats your boat.
I chose the ingredients below because after doing some research, I found this would be great to serve for my great uncle who plans to visit this week. He has hypertension, so I wanted to serve a blood pressure-friendly meal. And this is just right…
- ⅔ cup chopped plum tomatoes
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup chopped Kalamata olives
- 1 teaspoon minced garlic
- 2 teaspoons extra-virgin olive oil, divided
- ½ teaspoon finely chopped fresh rosemary, or ⅛ teaspoon dried
- ⅛ teaspoon freshly ground pepper
- 4 portobello mushroom caps, 5 inches wide
- 2 tablespoons lemon juice
- 2 teaspoons reduced-sodium soy sauce
- Preheat grill to medium.
- Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
- Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
- Oil your grill rack and place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 to 5 minutes.