STUFFED BALSAMIC GRILLED PORTABELLA MUSHROOMS
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.
Provided by Sharon123
Categories Cheese
Time 51m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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!
Nutrition Facts : Calories 250.3, Fat 18.9, SaturatedFat 5.5, Cholesterol 22.4, Sodium 536, Carbohydrate 12.5, Fiber 4.4, Sugar 5, Protein 11.5
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Md Rotan
[email protected]I'm not sure what I did wrong, but my mushrooms turned out dry and tough.
Neo Lelosa
[email protected]These mushrooms are a bit time-consuming to make, but they're worth it.
Shahbaz Parvii
[email protected]I'm not a fan of balsamic vinegar, so I used a different glaze. It was still delicious.
Jazzy chick
[email protected]These mushrooms are perfect for a vegetarian main course or a side dish.
Lugemwa Tonny
[email protected]I'm allergic to cheese, so I used a vegan cheese alternative and it worked perfectly.
Bubbles Muusha
[email protected]I added some chopped sun-dried tomatoes to the filling and it was delicious!
Biplop S
[email protected]This recipe is a great way to use up leftover rice.
Billie Young
[email protected]I had trouble finding portabella mushrooms at my local grocery store. I ended up using cremini mushrooms instead and they worked just fine.
Sean Adams
[email protected]These mushrooms were a little too salty for my taste. I think I'll use less salt next time.
The Food Grinch
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these. The stuffing was delicious and the mushrooms were cooked perfectly.
Kane kanekika
[email protected]The balsamic glaze really makes this dish. It adds a wonderful depth of flavor.
Endurance Grand
[email protected]I love that this recipe is so easy to make. I can have it on the table in under 30 minutes.
Bridge Tshabalala
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mushrooms are juicy and flavorful, and the filling is rich and cheesy.
Qhawekazi Mbhele
[email protected]These stuffed portabella mushrooms were a hit at my last dinner party! The balsamic glaze was the perfect finishing touch.