Grilled Herb and Tomato Stuffed Portabella Mushrooms
Ingredients: 4 large portabella mushroom caps 2 tablespoons olive oil, divided 3 Roma tomatos, diced 1/4 cup each minced fresh basil, parsley, and oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon balsamic vinegar 1 teaspoon worcestershire sauce 1 clove garlic, finely minced 1/3 cup shredded mozzarella cheese
Instructions: 1.Preheat the grill over medium heat. Carefully remove the stems from the mushrooms, dice finely, and place in a bowl. Using a spoon, carefully scrape out the brown gills of the mushrooms, dice finely and add to the bowl with the stems. 2.Brush one tablespoon of the olive oil onto both sides of each of the mushroom caps. Place caps, stem side down on the preheated grill. Grill for about 5 minutes, or until just beginning to soften. 3.Meanwhile, mix all remaining ingredients (including the remaining olive oil) in the bowl with the diced mushroom stems and gills 4.Flip the mushroom caps over on the grill, and fill each cap up with 1/4 of the filling, making sure to really pack it in. Close the grill lid, lower the grill to low heat, and cook for an additional 10 minutes, or until the mushrooms are very soft and the cheese is melted.
Courtesy of msn.com Food and Drink and Back to Her Roots Healthy Eats and Yummy Treats
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.