Thank goodness for delicious light and meatless recipes. And with the temperature hitting a record 98 degrees today, thank heaven for the ability to get out of a hot kitchen and out onto the deck to use the grill (even though it was cooler in the house with the A/C on!). After the beef gluttony of a previous evening of grilled steaks, I needed to return to lighter repertoire of yummy foods in the worst way. This absolutely, wonderful, endorsed-by-my-meat-and-potatoes-husband, was just perfect for a hot day to ‘get out of the kitchen’!
I didn’t even have to ask Bill (Mr. Meat and Potatoes, now aka “Mr. M & P”) how the mushrooms tasted. Taking his first bite before my asking how they tasted, he said ” These are really good!” That’s saying a lot for a man who dislikes mushrooms. It was truly a moment of glee for me! I was ecstatic and couldn’t wait to dig in. WOW! Yummy! Perfect and oh so easy and fast. I made these right after I got home from work today. Seriously a 20-minute or less recipe….move over Rachel Ray! This is a true keeper for a side or a meal.
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PinIngredients
- 2/3 cup chopped plum tomato
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 teaspoon olive oil, divided
- 1/2 teaspoon finely chopped fresh rosemary (I doubled this to 1 tsp.)
- 1/8 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed (I doubled this to 2 large garlic cloves as usual)
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh Italian parsley
Instructions
- Prepare grill.
- Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills.
- Remove stems; discard.
- Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
- Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.
- Spoon 1/4 cup tomato mixture into each mushroom cap.
- Cover and grill 3 minutes or until cheese is melted.
- Sprinkle with parsley.
Notes
- Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor.
I just love the fact these taste like a piece of steak on the grill and in a sandwich they are awesome too! I love the recipe thanks delicious photo too!
These look perfect for this weather, but I’d eat them even in winter. Delicious.
These look great! The stuffing is different that others I have seen in the past . . . perfect for those long days of summer.
I wish I could say it was 98 degrees here, but sunshine and warm weather I will take. Summer is here:D Back to the grill this does sound amazing Roz!!! Thanks so much for bringing it along!
Hey Roz..I just made these today! A little different version – great minds…..Yours looks super delish!
I saw these and noted it. But with your “aye” I will definitely do it. Portobellos are what turned my daughter into a mushroom lover! Now, I had hard winter, but I am not ready for 98 degrees….
Light and delightful mushroom dish. Perfect for summer entertaining.
We enjoy grilled grilled portabellas and this takes them up several levels.
Yum, I’ve been meaning to do this and yours look great!
First, I wanted to say thanks so much for your kind and sweet comments on my Garlic and Greens post. Reading your sweet comments always makes me smile! I have been so behind in commenting lately, but I have been keeping up with all your posts. Your Memorial Day post with the steak looked absolutely mouthwatering and the size of that steak….holy cow. Not to mention that you managed to take a great picture of meat, which isn’t easy. I love these mushrooms too, so pretty, flavorful, and perfect for the hot days down south! Stay cool my friend!
Such a nice, light summer meal! I love how colourful everything looks!
– Brittany
Grilled portobellos are amazing, aren’t they?!
How fresh and delicious this looks! 🙂 I love portobello mushrooms and this sound wonderful, Roz!
xx,
Tammy
Lovely! A light, healthy and succulent dish. You are making me feel hungry.
Cheers,
Rosa
Hi Roz,
You are presenting one of my very favorite veggies, potobello mushrooms, yummy. Your recipe looks delicious and I can’t wait to try it! Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
Miz Helen
This looks like a really delicious and easy way to make them! Thanks!!!
Looks like another great dish. Looking forward to giving it a try.
Looks so yummy, Roz. I definitely need lighter meals like this after a summer of eating too much ice cream! 🙂 It’s great with me that there is a strong garlic taste, too!
From Jennifer Gentile Martin:
I tried to leave a comment but don’t think it went through. I love grilling portobellos. There are so many ways to prepare them. I sometimes add chopped up sundried tomatoes and artichokes.
You mean there’s hope that MY Bill might eat a portabella if I use your recipe??? If not, I’d be happy to pick up the slack 🙂