Cheesy Tomato Grilled Portobello Mushrooms
Recipe: #5334
May 05, 2012
Categories: Side Dishes, Appetizers, Mushrooms, Baby Shower, Brunch, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic Grilling (Outdoor), No Eggs, Vegetarian, more
"Grilled portobello mushrooms topped with tomatoes and mozzarella these are UBER Mmmmmmmm! canned drained petit diced tomatoes is okay to use instead of fresh and you can choose from all different flavors of canned"
Ingredients
Nutritional
- Serving Size: 1 (204.6 g)
- Calories 41
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 30.3 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 2.2 g
- Sugars - 6.2 g
- Protein - 1.9 g
- Calcium - 31.3 mg
- Iron - 1 mg
- Vitamin C - 37.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare your grill to (medium-high heat.
Step 2
Brush olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle some olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Step 3
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad with salt and pepper to you taste.
Step 4
Place one hot grilled mushroom gill side up on each of 4 plates. Divide the tomato mixture over each mushroom, drizzle with extra-virgin olive oil to finish about 1 tablespoon per mushroom. MMMMMMMM-so good!
Tips
No special items needed.