04 Jun Recipe Thursday 14 Grilled Vegetable Recipes not for Vegetarians Only
These veggies are showing meat who’s boss. Here’s a delicious portabella mushroom recipe from Back to Her Roots Healthy Eats and Yummy Treats that is stuffed with a cheesy, herbed tomato filling, these flavorful grilled mushrooms work as a side dish or a great vegetarian main dish. Enjoy this and the other 13 vegetable recipes courtesy of msn.com food and drink: http://www.msn.com/en-us/foodanddrink/recipes/14-grilled-recipes-that-make-you-forget-youre-eating-veggies/ss-BBkukUs?ocid=DELLDHP
Grilled Herb and Tomato Stuffed Portabella Mushrooms
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
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