Apparently, I’m in a vegetarian mood this week. Last night, it was a Tomato Feta Panzanella Salad, and tonight it’s stuffed portobello mushrooms.
Now, if you know me, you know I don’t love the texture of mushrooms (cooked or raw, any variety). But I absolutely love the flavor. Trevor could live on mushrooms – that’s how much he likes them. While I don’t make them often, I try to make them now-and-again so he gets his fill. And these certainly fit the bill.
So tonight, I made three different kinds of stuffed mushrooms – 1. cannellini bean, feta and basil, 2. tomato, feta & basil, and 3. garlic and feta. All of them were marinated in am olive oil and balsamic marinade and all of them were absolutely delicious.
One note fo those new to portobello mushrooms – scoop out the gills (like in the picture below). You can also take the stem out but I prefer to keep it in and eat around it.
Questions? Lemme know!
Grilled Stuffed Portobello Mushrooms
- 3 portobello mushroom caps (gills removed)
- 2 garlic cloves, sliced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt & freshly ground pepper, to taste
- 1/2 cup feta cheese
- Any other toppings you like, such as cannellini beans, basil, tomatoes, etc…
Preheat grill to medium-high heat, about 400 degrees.
In a large reusable or ziploc bag, combine mushrooms, garlic, olive oil, balsamic vinegar, salt and pepper. Rotate to ensure mushroom caps are evenly coated. Marinate for 15 minutes at room temperature.
Place portobello mushrooms on grill and cook for 7-9 minutes. Baste mushrooms half way through with remaining marinade.
- Remove mushrooms from grill and top with feta cheese. Add any other toppings you like (shown here: 1. cannellini beans, feta and basil, 2. tomato, feta and basil, 3. garlic and feta). Let cool for 5 minutes and serve. Enjoy!