Stuffed Balsamic Grilled Portabella Mushrooms |
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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 4 |
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Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach. I'm hungry! Great summer fare from Delicious Living magazine. Ingredients:
3 1/2 tablespoons olive oil, divided |
3 cups cherry tomatoes (or grape tomatoes) |
1/2 teaspoon salt, plus more for sprinkling |
1 1/2 teaspoons black pepper, divided |
1 teaspoon dried basil |
4 large portabella mushrooms, stems and gills removed |
4 teaspoons balsamic vinegar |
4 ounces smoked mozzarella cheese, thinly sliced (or regular mozzarella) |
1 (10 ounce) bag baby spinach, steamed |
Directions:
1. Set the oven to 425*F. Drizzle a roasting pan with 1 tbls. of olive oil and add tomatoes, 1/2 teaspoons salt, 1/2 teaspoons pepper, and basil. Toss to mix. Roast for 15-20 mins., or till tomatoes start to burst. Keep the oven hot.
2. Preheat the grill or broiler to medium heat. Place the mushrooms, gill side up, on cutting board(or work surface) and sprinkle with 2 tbls. olive oil, balsamic vinegar, a little salt, and remaining 1 teaspoons pepper. With remaining 1/2 tbls. oil, lightly coat the rounded side of the mushroom caps.
3. Place mushrooms, gill side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
4. Move the mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with the cheese. Place in a hot oven until the cheese bubbles. Place each mushroom on a mound of steamed spinach and serve up immediately. Enjoy!
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