RECIPE: Grilled Stuffed Portobello

It’s Sunday… and you know what that means! I’m playing in the kitchen!

Turn on the grill and get ready for a REALLY yummy lunch (or dinner)…

This is where I started… my special garlic infused olive oil, parsley and basil from my garden, an heirloom tomato, a lemon, soy sauce and a few other things…

But first let me show you some of the bounty of my garden: italian flat-leaf parsley and african blue basil.

The basil is so fancy that it deserves a fancy chiffonade…

It’s so fancy we’re going to make confetti out of it…

Set it aside… we’ll use it later.

Next we mix together the goods that are gonna go inside the grilled portobello: cheese, tomato, black pepper and some of that yummy oil.

Prep that portobello…

Take out the stem, scoop out the gills and clean it up…

And then it gets some great flavor …

To the grill we go (or, in this case, the panini pan… the most versatile tool in my kitchen)…

Stem side down to start with… then give her a flip… and fill her up…

Sprinkle with basil and cover for the last couple of minutes grilling. This will help the cheese melt faster and partly steam the tomatoes… mmm…

Serving it up with bread is a must… because the mushroom will leave behind some amazing juices that you’ll want to sop up. Just trust me on this one…

But trust me soon… because you want to make one within the week. Especially while the GOOD tomatoes are still in season.

Grilled Stuffed Portobello
Recipe courtesy Lori Tisdale

2 portobello mushrooms
1 medium heirloom tomato, diced
1 cup mozzarella cheese, shredded
1 teaspoon garlic-infused olive oil
1 teaspoon soy sauce
¼ teaspoon black pepper
½ teaspoon kosher salt
1 tablespoon Juice from one lemon
Fresh parsley, chiffonade
Fresh basil, chiffonade

Prepare the grill. Combine cheese, tomatoes, black pepper and ½ teaspoon of oil. Remove stems and gills from inside of Portobello. Mix together soy sauce, other ½ teaspoon of olive oil and juice from one lemon. Brush both sides of Portobello with soy mixture. Place Portobello on hot grill, stem side down. Grill for 3 to 5 minutes and turn over. Once turned over, fill each Portobello with tomato and cheese mixture. Sprinkle basil on top. Cover with domed lid and allow to cook for another 3 – 5 minutes. After cooking, sprinkle with parsley. Serve with bread, to sop up the juices that run off the Portobello.

enjoy your time in the kitchen…


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