Best 2 Grilled Portobello Parmesan Recipes

Grilled Portobello Parmesan is a delectable vegetarian dish that combines the earthy flavor of portobello mushrooms with the rich taste of melted Parmesan cheese. This simple yet elegant recipe is perfect for a main course or a side dish and can be easily prepared in under 30 minutes. With just a few ingredients and a bit of grilling skill, you can create a mouthwatering dish that will impress your taste buds and satisfy your hunger.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORTOBELLO PARMESAN

Grilled Portobello Parmesan image

Provided by Bon Appétit Test Kitchen

Categories Cheese Dairy Mushroom Vegetable Fourth of July Picnic Vegetarian Quick & Easy Low Cal Father's Day Backyard BBQ Dinner Lunch Parmesan Tailgating Grill/Barbecue Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup whole-milk ricotta cheese
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
7 to 8 ounces Fontina cheese, thinly sliced

Steps:

Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)

Grilled Portobello Mushroom Eggplant Parmesan Rounds Recipe - (3.9/5) image

Provided by irra

Number Of Ingredients 9

Ingredients

4 Portobello mushroom caps, stems removed
3 tablespoons virgin olive oil, divided
Kosher salt and pepper to taste
Small eggplant sliced thinly, about 2 cups
1/2 ½ cup prepared marinara sauce
4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
4 slices vine ripened tomato
Basil leaves for garnish

Steps:

Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.

Tips:

Choose the right portobello mushrooms. Look for large, firm mushrooms with a deep, dark brown cap. Avoid mushrooms that are bruised or have blemishes.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Be careful not to soak the mushrooms in water, as this will make them soggy.
Remove the stems. Use a sharp knife to remove the stems from the mushrooms. You can discard the stems or use them in another recipe.
Marinate the mushrooms. Marinating the mushrooms in a flavorful marinade will help them to absorb flavor and stay moist while grilling. You can use a variety of marinades, such as olive oil, balsamic vinegar, garlic, and herbs.
Grill the mushrooms over medium heat. Preheat your grill to medium heat and brush the grates with oil. Grill the mushrooms for 5-7 minutes per side, or until they are tender and slightly charred.
Top the mushrooms with your favorite toppings. Once the mushrooms are grilled, you can top them with a variety of toppings, such as cheese, vegetables, or sauce. You can also serve the mushrooms as a side dish or as a main course.

Conclusion:

Grilled portobello mushrooms are a delicious and versatile dish that can be enjoyed in a variety of ways. They are a good source of protein, fiber, and vitamins, and they are also low in calories and fat. Whether you are grilling them for a special occasion or just for a weeknight meal, grilled portobello mushrooms are sure to please everyone at your table.