Stuffed & Grilled Portobello Mushrooms

by Country Spoon

When the weather starts to warm up, there is nothing better than grilling. Try these stuffed portobello caps on the grill loaded with fresh asparagus, roasted tomatoes and goat cheese for something new and fun.

Stuffed & Grilled Portobello Mushrooms:

4-5  medium portobello mushroom caps – stems removed

1 c. herb marinated roasted tomatoes – drained and roughly chopped

1 c. fresh tender asparagus – chopped

Spanish goat cheese – thinly sliced

olive oil

Preheat grill to medium high heat.  Remove stems from portobello mushroom caps and clean with a damp paper towel.  Brush caps with olive oil and place upside down on a tray.  Mix roasted tomatoes (I find these on the olive bar) with asparagus and spoon into mushroom caps.  Top each mushroom with a slice or two of cheese – be sure to tuck each slice of cheese under the edge of the caps to prevent melting into the grill.  Place caps on hot grill. Mushrooms will be done when the cheese is bubbling and starting to brown – between 10 and 15 minutes.  Serve with couscous or crusty bread. Enjoy!

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