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5 summer grilling recipes to shake up your routine

July 9, 2013, 5:15 p.m.
Stuffed portobello mushrooms

Photo: Quayside/Shutterstock

6 of 7

Stuffed Portobello Mushrooms

Meaty mushrooms make a crust-free pizza with toppings. Use any remaining ingredients to make a salad.
Stuffed Portobello Mushrooms

Prep time: 10 minutes  

Total time: 20 minutes  

Yield: Serves 4

Ingredients

  • 6 ounces goat cheese at room temperature
  • 1 tablespoon Italian seasoning
  • 1 clove garlic, minced
  • 1 ounce sun-dried tomatoes, sliced
  • 1 shallot, sliced
  • Pinch kosher salt
  • Pinch black pepper
  • 4 ounces olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 4 portobello mushrooms, stemmed and gills removed
  • Handful basil leaves
Cooking directions
  1. Combine goat cheese and Italian seasoning in small mixing bowl. Stir and set aside.
  2. In a second bowl, combine garlic, sun-dried tomatoes, shallot, salt, pepper, 2 ounces olive oil and 2 tablespoons balsamic vinegar. Stir and set aside.
  3. Stem mushrooms. Gently scrape off gills using rounded end of spoon. Brush each side with olive oil. Cook mushrooms gill side down on grill, until tender, 3 to 4 minutes. Remove mushrooms from grill.
  4. Plate gill side up. Stuff mushrooms with an even coating goat cheese. Top with sun-dried tomatoes. Return mushrooms to grill. Add basil. Cover and cook 5 to 6 minutes, or until fork tender.