Grilled Stuffed Portobello Mushrooms
2
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
These remind us of stuffed potato skins minus the potato. They're a bit upscale—fantastic for gourmet BBQs.
Ingredients
Portabella mushrooms
4 item(s), caps, stems removed, wiped clean with a damp paper towel
Balsamic vinegar
2 tsp(s)
Olive oil cooking spray
1 spray(s)
Roasted red peppers (packed in water)
2 cup(s), water-packed, diced
Minced garlic
1 tsp(s), about 1 small clove
Fresh basil
1 tbsp(s), fresh, chopped
Olive oil
1 tbsp(s), extra-virgin
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Parmesan cheese
1 oz, Parmigiano Reggiano suggested, thinly sliced*
Instructions
1
Heat a grill or grill pan to medium-high heat.
2
Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
3
Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
4
Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
5
Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.
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