Best 3 Grilled Portobello And Mozzarella Recipes
Grilled portobello and mozzarella is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of savory portobello mushrooms and creamy mozzarella cheese is a classic, and grilling the mushrooms adds a smoky flavor that takes this dish to the next level. Whether you're a vegetarian looking for a hearty meatless meal or a meat-lover looking for a new way to enjoy mushrooms, grilled portobello and mozzarella is sure to please.
Let's cook with our recipes!
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- 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, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
GRILLED PORTOBELLO AND MOZZARELLA
Absolutely simple and delicious as an appetizer or main course! Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for! Yummm!
Provided by Valerie Kasper
Categories Appetizers and Snacks Cheese
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
- Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
- Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
- Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil.
- Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 25.7 g, Cholesterol 37.8 mg, Fat 19.8 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.6 g, Sodium 1883.3 mg, Sugar 13.6 g
GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA
WEB PHOTO I just adore Portobello Mushrooms and Mozzarella Cheese. The grill (charcoal not gas) gives it such a wonderful taste. Splurge a little and used soaked mesquite chips with this one. Out of this world!!
Provided by CONNIE BOLDA
Categories Roasts
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
- 3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
- 4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
- 5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.
Tips:
- Choose large portobello mushrooms that are firm and have a deep, dark color.
- To clean the mushrooms, wipe them with a damp paper towel or rinse them under cold water and pat them dry.
- Remove the stems from the mushrooms and use a spoon to scrape out the gills.
- Marinate the mushrooms in olive oil, balsamic vinegar, garlic, and herbs for at least 30 minutes before grilling.
- Grill the mushrooms over medium heat for 5-7 minutes per side, or until they are tender and slightly charred.
- Top the grilled mushrooms with mozzarella cheese and your favorite toppings, such as roasted red peppers, onions, or arugula.
- Serve the grilled portobello mushrooms as an appetizer, main course, or side dish.
Conclusion:
Grilled portobello mushrooms are a delicious and versatile dish that can be enjoyed in many different ways. They are meaty and flavorful, and they can be topped with a variety of ingredients to create a customized meal. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a party, grilled portobello mushrooms are a great option. With their smoky flavor and tender texture, they are sure to please everyone at the table.
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