Stuffed Balsamic Grilled Portabella Mushrooms

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Total Time
51mins
Prep
15 mins
Cook
36 mins

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.

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Ingredients

Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
Most Helpful

5 5

Oh this was wonderful. I used a lot less olive oil than was called for and they still worked out fine. Cooked the tomatoes on skewers on the grill right alongside the mushrooms. I topped them with cheese and closed the grill for a few minutes and that was enough to melt it. So no messy pans for me :) Fabulous, quick, easy and it presented beautifully. Thanks for a great recipe!

5 5

This is outstanding. I loved the earthy flavor of the mushroom, and the tart, sweet balsamic. The colors of the tomatoes and spinach were eye appealing and added their own flavors. Excellent. I will definately make this recipe again. Thanks, Sharon for another lovely recipe.