Cheesy Tomato Grilled Portobello Mushrooms
Created by Christianna on May 5, 2012
- Servings: 4
- Prep Time: 15-20m
- Cook Time: 10m
- Recipe #5334
Ingredients
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- Extra-virgin olive oil - for tomato mixture and drizzling
- 1 large cloves garlic, minced (or 2 small)
- 3 large Roma tomatoes, very finely diced
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
How to Make
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Step 1: Prepare your grill to (medium-high heat.
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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.
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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.
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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!
Nutritional Facts
- 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