Grilled Stuffed Garlic Butter Portobello Mushrooms
Living in the south where the weather is beautiful starting early March is a major plus for those of us that enjoy grilling. Grilling is just the fastest way to cook delicious food with little effort because of the grilling flavor. Meat is not the only thing that is delicious off the grill, grilled vegetables taste much better than steamed. Portobello mushrooms are so big you can stuff them with almost anything you want resulting in a beautiful meal you created in no time. This simple and delicious recipe is perfect to eat alone or as a side dish. Portobello mushrooms are thick and meaty like steak. In fact, they are often referred to as steak in the vegetarian diet. Without further ado, here is a low carb taste of Italy.
2 tablespoons of butter
2 cloves of garlic finely minced
6 large portobello mushrooms, stem removed washed and paper pat dried
1 .8 oz. package of fresh mozzarella cheese balls
1 ½ cup of grape or cherry tomatoes, quartered.
Fresh parsley shredded for garnish (if you like the taste of basil, use basil as well)
1. Prepare your garlic glaze by combining butter, garlic and salt in a microwave safe dish. Melt in microwave.
2. Brush the inside and bottoms of mushrooms with butter glaze.
3. Sear bottom of mushroom on grill about 2 minutes.
4. Combine mozzarella cheese, tomatoes and parley together.
5. Remove mushrooms from grill and stuff with cheese and tomatoes.
6. Move the mushrooms back onto the grill and grill for about 8 minutes until cheese has melted.
7. To serve, top with extra parsley or basil garnish. For extra flavor drizzle with balsamic vinegar, right before serving.
Once removed from heat let rest for about 5 minutes. This lets the flavors develop a bit and the juices taste even yummier when they cool down a little bit. Go ahead and sink your teeth in.