We had a great weekend, did you? We invited some friends over, fired up the barbeque, made a lot of good eats, shared some wine and talked until it was late – the very best kind of summer evening.
One of my favorite appetizers to make in the summer are these cheesy, tasty wonderful grilled portobello (or ‘portabella’) mushrooms. They’ve got everything inside: protein, vegetables, and a little bit of carbs. Mini meals all wrapped up in one delicious package!
~ How to Make Them ~
12 medium size portobello mushrooms
2 diced tomatoes
1 link cooked sausage (or 1 zucchini for vegetarian)
1 clove chopped garlic (or 1 tbsp minced garlic)
4 slices white bread
½ tsp Italian seasoning
¼ cup parmesan cheese
strips of sliced Monterrey jack cheese
Clean portobello mushrooms, trim and remove stems and set aside. Dice bread into small ½ inch pieces, dice cooked sausage* and remaining mushroom stems (trim any hard ends). Add 2 tbsp of olive oil to pan, simmer chopped garlic over medium heat for 1 minute. Add bread, sausage, chopped mushroom stems, and Italian seasoning to pan and toss over medium heat for 4-5 minutes until mixture is golden brown.
*for vegetarian recipe, dice zucchini and soften in olive oil before adding diced bread and mushroom caps.
Place portobellos on grill pan and coat both sides with olive oil, cook on grill for 3-4 minutes (lid down) on medium low heat until mushrooms are softened.
Into each cooked mushroom cap layer the crouton/sausage/mushroom mixture, then sprinkle parmesan, fresh diced tomatoes, and top with slices of Monterrey jack cheese.
Place lid down and grill portobellos for 5 more minutes until cheese is melted. Serve hot on a platter, drizzle with olive oil and balsamic. Enjoy!
Printable recipe here.
Got a great grill recipe you ‘d like to share? Link it up!